ENDIVE ORANGE AND FENNEL SALAD

Cat­e­gory: Salad

Plac­er­Grown ingre­di­ents used: Honey Oranges (Blood and Navel)

Served with these Plac­er­Grown Prod­ucts: Oranges (Blood and Navel)

Ingre­di­ents:

  • 1/2 table­spoon orange juice
  • 1/2 table­spoon rice wine vinegar
  • 1 tea­spoon honey
  • 2 table­spoons extra vir­gin olive oil
  • Coarsely ground black pep­per to taste
  • 1 head Bel­gium endive-washed-dried and cut into 2 inch pieces
  • 1 small navel orange-peeled and cut into segments
  • 1/2 small fen­nel bulb-washed-cut into 1/2 inch thick by 2 inch long pieces

Instruc­tions:
With a wire whisk, com­bine orange juice, vine­gar and honey. Add oil in a slow stream, whisk­ing until emul­si­fied. Sea­son with pep­per. Toss together endive, orange seg­ments and fen­nel with the dress­ing. Divide onto two salad plates and serve.

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