Monday, February 13, 2012
Fennel Citrus Salad - Sherry Vinaigrette
Fresh and refreshing salad of winter fruit, herb and greens.
2 large fennel bulbs
3 ounces baby arugula
1/4 cup extra-virgin olive oil
4 tablespoons sherry vinegar
1 teaspoon Round Rock honey
Zest of one lemon
Freshly ground pepper
1. Peel away tough outer layer of fennel bulb, core, slice thinly and set aside.
2. Cut off the tops and bottoms of oranges. Slice off the peel and white pith; cut in between membranes to yield individual segments. Place in a large bowl.
3. Blend olive oil, sherry vinegar, honey, lemon zest and a pinch of salt.
4. Mix fruit, fennel and greens together. Drizzle with dressing. Season with freshly ground pepper.
~Adapted from Fennel and Citrus Salad - New York Times