Orange and Fennel Salad with Dried Cranberries, Salad Greens, and Chevre Cheese
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lifelemonsitaly.com
serves 4 Ingredients
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Preparation
1. Slice the fennel bulb with a knife or a mandoline slicer into thin strips.
2. Cut the oranges to get the orange segments (see pics below) by cutting off both ends and then cutting the peel away from the orange. Carefully cut the segments away from the segment wall (the white outer part of the wedge.) Set the segments aside and squeeze the juice out of the leftover orange in a measuring cup. Measure approx. 1/8 to 1/4 cups depending on how much you get.
3. To the 1/4 cup of orange juice add the red wine vinegar, olive oil, honey and salt & pepper. Mix to combine and then pour over the fennel. I like to let it sit like this for a half hour or so because I feel like the fennel softens just a bit. It isn’t necessary though so this step could be taken out if short on time.
4. When fennel is ready add in the oranges and stir carefully making sure to not break up the orange segments. Adjust the salt and pepper if desired.
5. In a serving dish layer the salad greens and then the fennel and orange mixture on top. If there is leftover dressing in the bowl it can be added at the end or placed on the table for anyone who want a little more. Garnish the top of the salad with the dried cranberries, Chèvre cheese and an additional drizzle of olive oil.
Serve and Enjoy!
1. Slice the fennel bulb with a knife or a mandoline slicer into thin strips.
2. Cut the oranges to get the orange segments (see pics below) by cutting off both ends and then cutting the peel away from the orange. Carefully cut the segments away from the segment wall (the white outer part of the wedge.) Set the segments aside and squeeze the juice out of the leftover orange in a measuring cup. Measure approx. 1/8 to 1/4 cups depending on how much you get.
3. To the 1/4 cup of orange juice add the red wine vinegar, olive oil, honey and salt & pepper. Mix to combine and then pour over the fennel. I like to let it sit like this for a half hour or so because I feel like the fennel softens just a bit. It isn’t necessary though so this step could be taken out if short on time.
4. When fennel is ready add in the oranges and stir carefully making sure to not break up the orange segments. Adjust the salt and pepper if desired.
5. In a serving dish layer the salad greens and then the fennel and orange mixture on top. If there is leftover dressing in the bowl it can be added at the end or placed on the table for anyone who want a little more. Garnish the top of the salad with the dried cranberries, Chèvre cheese and an additional drizzle of olive oil.
Serve and Enjoy!