Blood Orange Fennel Salad

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“I still remember the first time I had a blood orange. Its color and flavor were so surprising. I marveled at every slice. This dish is a showcase for those bright but floral flavors.” – Joseph Carr, Founder, Josh Cellars

During the winter and early spring, blood oranges are at their peak season. If you are looking for new ways to enjoy and share these wonderful fruity flavors, Josh Cellars suggests our Blood Orange Fennel Salad recipe. This recipe helps you craft the perfect salad for your holiday entertaining and early spring gatherings.

Ingredients

Salad:
2 Blood Oranges
2 Navel Oranges
1 Fennel Bulb (thinly sliced)
Feta Cheese (crumbled)
Arugula Salad
Dressing:
1 Tbsp Fresh Tarragon (chopped)
2 Tbsp Dijon Mustard
½ cup Olive Oil
Champagne Vinegar (to taste)
Juice of ½ Lemon
1 tsp of Honey
2 Tbsp Minced Shallot
Salt (to taste)
Pepper (to taste)

Directions

1
In a medium bowl, whisk together all ingredients for the dressing. Slowly whisk until the olive oil has emulsified. Set aside and let stand for at least 20 minutes to allow the flavors to marry.
2
Using a paring knife cleaning remove the rind and divide slices of both the navel and blood oranges. Then slice the cleaned and trimmed fennel bulb. (Tip: Using a mandolin makes this a breeze!). In a medium bowl, combine fennel, feta, and orange slices.
3
On a large flat dish, arrange a bed of arugula and transfer the oranges, fennel and feta evenly across.
4
Lightly drizzle with dressing, reserving extra for guests to add to taste.