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Ingredients
- 3 blood oranges (or regular navel oranges), cut into thin slices with rind removed
- 1 bulb fennel, washed, dried and thinly sliced, bottom and green leaves removed and discarded
- 1 head Romaine or other leafy green lettuce
- 1 t. fresh orange zest
- 2 T. fresh orange juice
- 1 t. fresh lemon zest
- 1 T. fresh lemon juice
- 1 t fresh lime juice
- 1 T. fresh lime juice
- ¼ cup rice wine vinegar
- ½ cup really good extra virgin olive oil
- 1 T. honey
- 2 t. Dijon mustard
- 1 clove garlic, finely minced
- salt and pepper, to taste
Orange Fennel Salad with Citrus Vinaigrette
Orange and fennel is a classic combination that creates a wonderful flavor profile. Because these two flavors are so distinct, it…