Orange and Fennel Salad
Celebrate the citrus season with a simple, light, and satisfying salad. Oranges and fennel are a perfect pair and combine well with shallots, goat cheese, and vinaigrette.
Ingredients
- 5 ounces baby butter lettuce (about 140 grams) or 1 head butter lettuce torn into small pieces
- ½ fennel bulb (save the fronds for garnish) cut into slivers lengthwise
- 1 small shallot cut into thin rings
- 3 small oranges peeled and cut into rounds
- 2 ounces goat cheese crumbled
For the vinaigrette
- ¼ cup olive oil
- 1½ Tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- salt
- freshly ground black pepper
Instructions
- Layer the lettuce on a large platter.
- To prepare the fennel, cut the tough stalks and root off. Save the fronds for garnish. Be sure to remove the core, then cut the bulb into slivers from the root end to the top. Layer on top of the lettuce.
- Layer the shallot rings on top of the lettuce and fennel.
- To prepare the oranges, use a chef's knife to cut off both ends, then remove the peel and pith. Slice the oranges to create rounds. Layer on top of the lettuce, fennel, and shallots.
- Pour the vinaigrette over, crumble the goat cheese around, then garnish with the fennel fronds.
For the vinaigrette
- Put all of the ingredients into a bowl and whisk until emulsified, or measure into a jar and shake till combined. Use as much as needed for the salad and reserve the rest.