Fennel, Grapefruit and Blood Orange Salad
Fennel, Grapefruit and Blood Orange Salad Recipe
We had this for lunch the other day, and it really hit the spot.
1 blood orange - pithed
1/2 grapefruit - pithed
1/2 grapefruit - juiced
Small red onion - diced
1 cup arugula - washed
1 cup spinach - washed
1/2 fennel bulb - thinly sliced
3 tablespoons walnut oil
1 teaspoon dijon mustard
1/2 teaspoon honey
1/2 teaspoon fennel pollen
1/4 cup walnuts - coarsely chopped
sea salt and freshly ground pepper to taste
1. Remove the skin from orange and grapefruit, and then use a sharp knife to cut the fruit sections away from the section walls. Once the meat is removed, squeeze whatever juice is left into a separate bowl. Cut section in half or thirds, depending on size.
2. Place onions pieces into the bowl with the reserved fruit juice, and let marinate.
3. Wash and dry arugula and spinach leaves and place into a serving bowl. Scatter fennel slices, and fruit pieces on top. Remove onion slices from juice, and add.
4. Prepare dressing by whisking together reserved juice, dijon mustard, oil, honey, fennel pollen and a good pinch of salt and pepper. Pour over salad, toss and serve.