Blood Orange, Shaved Fennel and Pistachio Salad with Mustard Vinaigrette
Servings: 6 side servings
Ingredients
- 1 medium-large fennel bulb leaves and stems trimmed but save some of the fronds
- 3 blood oranges regular oranges or even grapefruit make a perfectly good substitute
- 3-4 cups baby salad greens
- 1/4 cup pistachios shelled
- 1 small shallot shaved or sliced paper thin
For the Mustard Vinaigrette
- 1 teaspoon smooth dijon mustard
- 1 teaspoon garlic minced or grated
- 1 teaspoon honey or agave
- 3 tablespoons sherry or red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
Make the dressing:
- In a small bowl or a jar, add the garlic and vinegar and let it sit for 2 minutes. Whisk in the mustard, honey and a good pinch of salt and crack of pepper. While whisking, slowly add the olive oil until the dressing is emulsified. (If you’re using a jar with a lid, you can also cover and shake).
Make the salad:
- Slice the fennel about 1/2 inch from bottom and discard. Slice the fennel in quarters and cut out the core. Slice fennel very thinly on a mandoline, or with a knife, starting with flat bottom side.
- Using a very sharp knife, cut the top and bottom off the oranges. Then cut the peel and white pith away. Slice oranges into 1/4 inch slices.
- In a bowl, toss salad greens, shallot and shaved fennel with a couple of tablespoons of dressing until just moistened. Arrange on a platter. Top with sliced oranges, a few fennel fronds and sprinkle with pistachios. Drizzle with a little more dressing, as desired.
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