Growing in a Winter Wonderland – Shaved Fennel Salad with Citrus Vinaigrette
One of the great things about California is that there’s always something delicious in season! From great greens and root vegetables to pomegranates, kiwifruit, nuts, and more make the most of our winter harvest with these delicious recipes!
In partnership with the CA GROWN Marketing Agreement and Nugget Markets.
This light and easy salad has a citrusy vinaigrette.
Ingredients
The Dressing
- ¾ cup orange juice
- ½ cup rice wine vinegar
- ¼ cup lime juice
- ½ cup mirin
- 1 tablespoon Dijon mustard
- ½ cup grapeseed oil
- ½ cup olive oil
- ½ bunch oregano, chopped
- Salt to taste
- Pepper to taste
The Salad
- 2 heads fennel, shaved
- ½ head red leaf lettuce, torn into 2 inch pieces
- ½ head curly endive, torn into 2 inch pieces
- 3 ounces baby arugula
- 4 ounces candied pecans
- ¼ cup Pomegranate seeds
Preparation
For the dressing combine the orange juice, rice vinegar, lime juice, and mirin in a small sauce pot. Bring to a boil and reduce by half. Chill and wisk in the Dijon mustard and emulsify in the oils. Finish with the chopped oregano.
In a large bowl combine the fennel and lettuces. Toss with the desired amount of vinaigrette and garnish with candied pecans and pomegranate seeds.
