Fennel and Blood Orange Salad

Fennel and Blood Orange Salad

Fennel and Blood Orange Salad

Savor the vibrant fusion of crisp fennel, succulent blood oranges, creamy goat cheese, and crunchy sliced almonds in our delightful Fennel and Blood Orange Salad—a refreshing and harmonious combination of textures and flavors.

Serves

4 PEOPLE

Ingredients

  • 1 large fennel bulb, cored (reserve fronds for garnish)
  • 2 blood oranges
  • ¼ cup shallot, finely diced
  • 3oz goat cheese crumbles
  • 4oz sliced almonds, lightly toasted
  • 3 oz extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly-cracked black pepper

Instructions

  1. Whisk together shallots, olive oil, salt, pepper, and juice from 1 blood orange. Set aside.
  2. Thinly slice fennel bulb using a chef’s knife or mandolin into the bowl of dressing.
  3. With remaining blood orange, trim the skin and carefully remove the segments. Add to bowl with fennel and dressing.
  4. Toss fennel and blood orange in the dressing, evenly coating.
  5. Serve on a platter garnished with goat cheese, almonds, and fennel fronds.