Citrus Fennel Salad

By Leite's Culinaria

Ingredients

2 Valencia or navel oranges (reserve 1 tablespoon of juice for dressing)
1 grapefruit or pomelo (zested and zest reserved for dressing, preferably organic)
1 blood orange or 3 tangerines
2 medium (18 oz) fennel bulbs (cored, stalks removed, and very thinly sliced, reserve a few fronds)
4 cups (3 1/2 oz) baby arugula
1 small (4 oz) sweet onion (thinly sliced)
1/2 cup fresh dill (roughly chopped)
1/2 cup fresh mint (roughly chopped)
2 tablespoons champagne vinegar or good-quality white wine vinegar
1 tablespoon fresh orange juice
1 teaspoon fresh grapefruit zest (preferably organic)
1 tablespoon honey
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Freshly cracked black pepper

Prep Time30mins
Servings6

Instructions

Make the salad

Using a sharp paring knife, peel the citrus fruits and remove the white pith and skin. Cut the fruit into 1/4-inch thick (6-mm) rounds and set aside.

Make the dressing

In a liquid measuring cup, whisk together the vinegar, orange juice, grapefruit zest, and honey. Pour in the olive oil in a steady stream, whisking the dressing together until it becomes emulsified. Season with salt and cracked black pepper.

Assemble the salad

In a large serving bowl, layer the fennel, arugula, and onions. Pour half of the dressing on top and gently toss together. Add the citrus rounds, layering them together in a pinwheel type fashion. Sprinkle on the fennel fronds, dill, and mint as you go along. Reserve a few sprigs to garnish.

Drizzle on the remaining dressing and garnish with the reserved herbs just before serving.