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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

1/3 cup fresh juice of approximately two oranges 

1 tsp orange zest

1/3 cup lemon juice

1/2 tsp minced garlic 

3 TBS dijon mustard

1/3 cup olive oil

1/8 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.