Blood Orange and Fennel Salad with Citrus Vinaigrette
Ingredients
- 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.
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