Citrus Fennel Salad
This citrus fennel salad is the most refreshing counter to a rich dinner or makes for a vibrant, light bite on its own.
Servings 2
Ingredients
- An assortment of citrus , (totaling about 2 ½ to 3 pounds)
- I used:
- 3 navel oranges
- 3 cara cara oranges
- 2 minneola oranges
- 3 mandarin oranges
- 1 blood orange
- ½ fennel bulb , very thinly sliced
- 1 avocado , peeled, pitted and sliced
- ½ shallot , peeled and very thinly sliced
- ⅓ cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- kosher salt and freshly ground black pepper
- ¼ cup mint leaves
- Reserved fennel fronds
Instructions
- Slice the peels off of the citrus and place them in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.
- In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.
- Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.