Blood Orange and Fennel Salad with Citrus Vinaigrette

⅓ cup fresh juice of approximately two oranges

1 teaspoon orange zest

⅓ cup lemon juice

½ teaspoon minced garlic

3 TBS dijon mustard

⅓ cup olive oil

⅛ teaspoon salt

pepper to taste

Whisk together all the ingredients, or pour into a jar and shake to combine.

Keep refrigerated.

Serve with mixed spring greens, shaved fennel, sliced oranges and top with pumpkin seeds or walnuts.

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A bowl of blood orange and fennel salad with citrus vinaigrette

Blood Orange and Fennel Salad with Citrus Vinaigrette


  • Author: Beth Bollinger

Ingredients

Scale

⅓ cup fresh juice of approximately two oranges 

1 tsp orange zest

⅓ cup lemon juice

½ tsp minced garlic 

3 TBS dijon mustard

⅓ cup olive oil

⅛ tsp salt 

pepper to taste


Instructions

Whisk together all the ingredients, or pour into a jar and shake to combine.

Keep refrigerated.

Serve with mixed spring greens, shaved fennel, sliced oranges and top with pumpkin seeds or walnuts.