Sweet, juicy, peak-of-season citrus and sautéed fennel come together in this fresh winter salad to awaken your taste buds and brighten your senses. Make it a complete meal by serving it with a delicious quiche.
1
nch piece fresh ginger, minced, about 4 teaspoons
1⁄4
cup
sherry vinegar
1⁄2
cup
walnut pieces
4
pieces citrus - sliced into rounds and peel removed, any combination of grapefruit, Valencia orange, blood orange, and Cara Cara orange suggested
4
cups
mixed baby greens
1
cup
roughly chopped Italian parsley
Heat a medium skillet over medium heat. Add the walnuts and toast, stirring frequently, until lightly browned, about 5 minutes. Transfer walnuts to a plate and set aside.
Continuing over medium heat, swirl about ¼ of the olive oil in the skillet and add the shallot.
When the shallot begins to sizzle, add the fennel and sauté until softened, about 2 minutes.
Add the ginger and continue to sauté until fragrant, about 1 minute more.
Remove from the heat and mix in the remaining olive oil and vinegar. Set aside.
Toss greens and parsley together and divide between 4 plates.
Divide citrus rounds between the plates evenly, on top of the greens.
Evenly top the citrus rounds with fennel dressing, sprinkle with walnut pieces, and serve.
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Denver - Design District - Alameda and Broadway