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Blood Orange Salad
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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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