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Blood Orange Salad

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Level: Easy

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Description

Blood Orange Salad with arugula, fennel and blood orange vinaigrette.

Ingredients

  • FOR THE VINAIGRETTE:
  • ¼ cups Blood Orange Juice
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Shallot, Finely Chopped
  • 1 teaspoon Dijon Mustard
  • 1 Tablespoon Honey
  • 1 teaspoon Sherry Vinegar
  • 1 pinch Sea Salt And Ground Fresh Pepper
  • ½ cups Extra Virgin Olive Oil
  • FOR THE SALAD:
  • 2 whole Blood Oranges, Peeled And Thinly Sliced (remove All White Pith)
  • ½ cups Fennel, Thinly Sliced
  • 6 leaves Fennel, Trimmed
  • ¼ cups Arugula, Packed

Preparation

1. For the vinaigrette, in a small mixing bowl, whisk together the blood orange juice, lemon juice, shallots, Dijon, honey, sherry vinegar and salt and pepper. While whisking continuously, slowly add the olive oil in a thin stream until fully blended. Keep aside.
3. Using small serving vessels, stack a couple of blood orange slices on the bottom. Then alternate between blood orange slices, fennel slices, fennel leaves and arugula. Top with a final blood orange slice and fennel leaf.
3. Drizzle the amount of dressing you like over top.

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