Citrus and Fennel Salad with Orange and Cranberry-Pear Vinaigrette
4 - 6
15 minutes
Tips:
- Soak the sliced red onion in ice water for 10 minutes to mellow the bite, then drain and pat dry
- Save the fennel fronds for garnish
- This salad is best served immediately, but you can prep components 2-3 hours ahead and assemble just before serving
Ingredients
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- 2 large fennel bulbs, very thinly sliced (use a mandoline if possible)
- 2 blood oranges, segmented
- 2 navel oranges, segmented
- 1 ruby red grapefruit, segmented
- ½ small red onion, very thinly sliced
- ½ cup pomegranate arils
- ¼ cup toasted pistachios or almonds, roughly chopped
- Fresh mint leaves (optional)
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3 tbsp Green Olive Company cranberry-pear white balsamic vinegar
6 tbsp Green Olive Company blood orange infused olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Directions
Make the vinaigrette: Whisk together the cranberry-pear balsamic, Dijon, and honey. Slowly drizzle in the blood orange oil while whisking. Season with salt and pepper. Set aside.
Prepare the citrus: Working over a bowl to catch juices, cut away peel and pith from all citrus. Slice between membranes to release segments. Add any collected juice to the vinaigrette.
Assemble the salad: On a large platter, arrange the sliced fennel as a base. Scatter the citrus segments, red onion, and pomegranate arils over top.
Dress and finish: Drizzle the vinaigrette over the salad (you may not need all of it). Sprinkle with toasted nuts and torn mint leaves if using. Serve immediately.
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