Mixed Greens with Blood Orange, Fennel and Beets
Ingredients
- 1 lb mixed greens
- 2 blood oranges sectioned
- 1 large fennel bulb or two small cored and sliced
- 1 red onion sliced thin
- 2 beets sliced
Lemon Vinaigrette
- 1 t grated zest from blood oranges
- 2 T freshly squeezed orange juice
- 1 t sugar
- 1/2 t dijon mustard
- 1/4 t sea salt
- 4 T blood orange olive oil
- freshly ground pepper to taste
- goat cheese sprinkled to taste
Instructions
-
Place salad plates in the refrigerator while preparing salad and dressing.
In a small bowl, whisk together the orange zest, orange juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper.
Just before serving mound mixed greens on chilled serving plates. Arrange sliced beets, sectioned blood oranges and sliced fennel on top of greens. Drizzle with orange vinaigrette. Sprinkle with goat cheese.
Recipe Notes
You can make numerous substitutions on this salad. If you don't have fennel, omit it, if you don't have access to blood oranges use regular oranges. You can even use canned beats I used to roast my beets all the time and honestly I can't tell the difference. The main thing is to make this work during shelter in place. I highly recommend ordering a couple citrus olive oils you will love them.