Spring Salad with Oranges, Walnuts, and Orange-Fennel Vinaigrette
Salads • World
Description
Spring Salad with Oranges, Walnuts, and Orange-Fennel Vinaigrette
Ingredients
- Orange juice concentrate 0 fl oz
- Shallot 1 head
- Orange zest 2 teaspoons
- Chopped Sage Leaves 1 tablespoon
- Honey 1 teaspoon
- Olive Oil 5 fl oz
- Fennel 0 oz
- Ground fennel seeds 2 tablespoons
- Oranges 3 pieces
- Mixed salad greens 30 oz
- Scallions 5 oz
- Walnuts 5 oz
Step-by-Step Guide
Step 1
In a small bowl, combine the orange juice, chopped shallot, thyme, zest, and honey. While whisking, gradually add the olive oil, then stir in the finely chopped fennel bulb and fronds. Season with salt and pepper to taste.
Step 2
Peel the oranges and segment the flesh over a bowl to catch the juice.
Step 3
In a large bowl, combine the salad greens, sliced green onions, and walnuts. Drain the juice from the orange segments and add the flesh to the salad. Drizzle with the vinaigrette and toss well. Season with salt and pepper to taste.
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