Fennel Salad

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Ingredients

  • 4 heads of fennel, thinly sliced
  • Fennel fronds, snipped into small pieces (used as garnish so snip as much as desired)
  • 3 oranges, juiced
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup champagne vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tangerines, skinned and sectioned
  • 2 ounces pine nuts or sliced almonds
  • Salt and pepper, to taste
  • 4 1/2 ounces spring mix
  • 1/4 cup snipped parsley, to garnish

Directions

  1. In a large bowl, toss the fennel and orange juice. Pro tip: Adding the juice to the top of the sliced fennel stops the oxidation process.
  2. To make the dressing, in a small bowl whisk the olive oil, champagne vinegar, salt and pepper.
  3. Add the dressing over the fennel mixture. Pro tip: Do not add those tangerines at first because they are soft.
  4. After the fennel mixture is fully combined, add the tangerines.
  5. Lightly toss the tangerines into the mixture and add the pine nuts.
  6. Allow the salad to marinate for a good 45 minutes. Taste and add additional salt and pepper, if desired.
  7. Place the spring greens mix onto a platter and spoon the fennel salad over the greens, including the juice. Top with fennel fronds and parsley.

https://www.cutco.com/learn/fennel-salad