Saturday
Jan242009

Blood Orange Salad

Serves 4

 

1/2 bulb fennel, stalks removed

3 cups arugula

2 blood oranges

1/4 cup macadamia nuts, coarsely chopped and toasted

1 tablespoon sherry vinegar

1 teaspoon Dijon mustard

4 tablespoons olive oil

1 tablespoon fennel fronds, roughly chopped

1/2 teaspoon reserved zest from oranges

salt and pepper to taste

 

Cut fennel bulb in half lengthwise, thinly slice and set aside. With a small sharp knife, remove peel and pith from blood oranges. Then slice widthwise into 1/4 inch rounds and set aside in a small bowl.

In another bowl, whisk olive oil, sherry vinegar, mustard, zest and any remaining juice from blood oranges. Salt and pepper to taste. 

Divide arugula among four plates, layer with sliced fennel and orange rounds. Drizzle with dressing, garnish with fennel fronds and macadamia nuts.