Recipe Exchange

Blood Orange and Fennel Salad
Submitted by Montye Rodgers on Dec 28, 2022

Delicious salad made with Arugula, Fennel, Blood Oranges, Mint and Pistachios!

Servings:
4

Complexity:   
Easy

Total Time:
15 minutes

Ingredients:
Vinaigrette:
4 T. White Balsamic Vinegar
1 t. Ground Cumin
1 t. Honey
1/4 c. Extra Virgin Olive Oil
Kosher Salt and freshly ground Black Pepper

Salad:
4 Blood Oranges (or use Cara Cara if available)
3 cups Arugula
1 small Fennel bulb, cored and thinly sliced on a mandoline
1/3 cup roasted Pistachios, roughly chopped
1/4 cup Mint leaves, roughly chopped

Directions:
1. To prepare the Vinaigrette: In a small bowl, whisk together vinegar, cumin and honey. While whisking, gradually stream in oil. Taste and adjust seasoning with salt and pepper. Set aside.

2. Using a paring knife, cut away the peel and pith from the oranges. Slice oranges crosswise into 1/4 in ch thick fan-like slices.

3. To serve: Toss orange slices, arugula and fennel in large bowl with enough vinaigrette to thoroughly coat. Taste and adjust seasoning with salt and pepper. Arrange on serving platter or individual bowls and garnish with pistachios and mint. Serve immediately.

Cook's Notes:
Use Cara Cara oranges if available!!