This is a year round salad because Oranges and Fennel are easily available in the winter too. You can use or add other greens such as water cress, arugula or baby kale.
Prep Time: 15 minutes Yields 4 servings
2 large bunches of Frisee salt and fresh ground pepper
2 large navel or blood oranges 1 tbsp. fresh lemon juice
1 large bulb of fennel trimmed 1 tbsp. fresh orange juice
2 tbsp. extra virgin olive oil 1/4 cup extra virgin olive oil
1 tbsp. fresh squeezed lemon juice
salt and fresh ground pepper
Prep the orange to get the membranes or segments out of the orange by slicing off both ends and standing the orange upright then slicing off the rest of the peel where it meets the flesh.
Now slice the membrane or segments out of the orange and set aside. Reserve the rest of the orange to squeeze for juice needed in the vinaigrette.
Slice the end off of the fennel and cut in half, lay the flat end down on the cutting board and slice thin slices of fennel.
Place the Fennel in a small bowl and toss with the lemon juice, olive oil and salt and fresh ground pepper. Set aside to let the flavors incorporate and soften the fennel a little bit.
Clean and trim the frisee, set aside in a salad bowl
To make the vinaigrette, whisk the lemon juice and orange juice together, then slowly adding the extra virgin olive oil. Salt and Pepper to taste
To prepare the salad mix together half of the marinated fennel, orange segments and toss with the vinaigrette. Season with salt and fresh ground black pepper. Divide among plates and top the salads with the remaining fennel and orange mixture.