Shaved Fennel & Citrus Salad
Share
Shaved Fennel & Citrus Salad
Category
Salads
Author:
Submitted by Amical, Traverse City, MI
Ingredients
Ingredients
- 1 fennel bulb
- 2 fresh oranges
- 2 fresh ruby-red grapefruits
- 4 tablespoons pine nuts
- 1 cup baby spinach leaves
- 1/2 cup Ginger Honey Vinaigrette
Ginger Honey Vinaigrette
- 1/2 cup Fustini's Ginger and Honey balsamic
- 1 tablespoon shallots, minced
- 1 tablespoon wholegrain mustard
- 1 cup Fustini's Delicate SELECT olive oil
- 1 teaspoon salt
- dash white pepper
- sash cayenne pepper
Directions
- Clean fennel bulbs, trim fronds (set aside for garnish) and shave paper thin with a mandoline or sharp knife, starting from the trimmed end and finishing at the root end. Peel oranges, then remove outer white pith thoroughly and cut between membranes into supremes. Repeat with grapefruit. Set aside.
- Toast pine nuts in a dry skillet for a minute or two over medium heat, stirring or tossing constantly and being careful not to burn. Toss shaved fennel and fruit with Vinaigrette. Place salad over a few baby spinach leaves and garnish with pine nuts and fennel fronds.
- Place Fustini's Ginger &, Honey Balsamic, shallots and mustard in a bowl. Blend with a handheld blender or whisk. Slowly add Fustini's Single Varietal olive oil, continuing to blend or whisk until dressing has emulsified. Add scallions and season with salt and pepper. Makes 2 cups.
Recipe Note
if preparing in advance, soak shaved fennel in cold water with a squeeze of lemon; thoroughly drain and pat dry prior to serving.