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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