Sunday, March 13, 2016

Blood Orange Salad with Fennel and Goat Cheese


It's blood orange season and spring is around the corner. I call it the "sassy" fruit because it it has an attitude with its dark red flashy flesh. You can basically use blood oranges any way you would use other citrus. Unfortunately, I think many shy away from it because of its dark color. Sometimes these oranges are hard to find as they blend in with all the other fruit on display at the grocery store. You may have to seek them out but it's worth it.

I think of this salad as an on the edge of spring salad. The citrus takes it from an ordinary salad to a bright, wake up your taste buds salad. When I'm making a salad, I try to incorporate all kinds of textures and flavors to make it interesting to your tongue. I know most of us usually fall back on the lettuce, tomato and cucumber salad with bottled dressing. I hope every now and then, you'll give something different a try. Be creative. Add some herbs and different veggies. Make your own dressing. I know you'll love it and if you're like me, you'll never go back to bottled dressing!

Blood Orange Salad with Fennel and Goat Cheese

Salad Dressing:
1/4 cup of blood orange juice
1/2 cup olive oil
2 teaspoons dijon mustard
1 tablespoon champagne vinegar
1 teaspoon honey
Salt and pepper

Add all ingredients to a jar and shake to mix well. Taste for seasoning.

Salad:
1 head of curly romaine, washed, dried and cut or torn into bite size pieces
1 fennel bulb, cleaned and sliced thin
1/2 red onion, sliced thin
5 oz goat cheese, crumbled
1/4 cup fresh, chopped mint
1/4 cup fresh, chopped basil
1/4 cup sliced toasted almonds

Add all of the salad ingredients except the almonds and goat cheese to a large bowl and toss to mix. Add the dressing a tablespoon at a time until dressed. Sprinkle the goat cheese and almonds on top and serve immediately.


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