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Blood Orange + Olive + Fennel Salad

Servings: 6

Ingredients

  • 3 Tbsps extra-virgin or light olive oil
  • 2 Tbsps red or white wine vinegar
  • 1 Tbsp whole grain mustard
  • 1 garlic clove grated
  • ½ tsp chili flakes divided
  • sea salt and freshly ground black pepper to taste
  • 3 medium red blood oranges cut into segments
  • ½ cup pitted green olives sliced on diagonally
  • 2 small fennel bulbs core removed and thinly sliced
  • 4 Tbsps fresh herbs such as parsley basil & mint, chopped

Instructions

  • In a small bowl whisk together the oil, vinegar, mustard, garlic, chili flakes, sea salt, & pepper.
  • Prepare the oranges. Cut off the ends and use a pairing knife to cut and remove the peel and pith.
  • Holding the orange in your hand over a salad bowl, carefully cut between the membranes into segments. Place orange segments in a glass salad serving bowl.
  • On a clean cutting board, cut off the root ends of the fennel bulbs. Slice down the center of the fennel bulb.
  • Place the fennel on its cut side and thinly cut half-moon slices parallel to the root end.
  • Place the fennel slices into your bowl along with the olives and fresh herbs.
  • Drizzle your dressing over and toss gently to coat.
  • Allow your salad to marinate for at least 15 minutes, to allow the flavors to develop.
  • Serve and enjoy!