Shaved Fennel Salad with Citrus Vinaigrette
Interesting change of pace from the standard salads.
Servings: 4
The Dressing
- ¾ cup orange juice
- ½ cup rice wine vinegar
- ¼ cup lime juice
- ½ cup mirin `
- 1 tablespoon Dijon mustard
- ½ cup grapeseed oil (or olive oil)
- ½ cup olive oil
- ½ bunch oregano, stemmed and chopped
- Salt and Pepper to taste
The Salad
- 2 heads fennel, shaved with mandoline paper thin
- ½ head red leaf lettuce, torn into 2-inch pieces
- ½ head curly endive, turn into 2-inch pieces
- 3 ounces baby arugula
The Garnish
- 4 ounces candied pecans
- ¼ cup pomegranate seeds
The Dressing
Combine the orange juice, rice vinegar, lime juice, and mirin in a small sauce pot. Bring to a boil and reduce by half -- end result should be ~1 cup. Chill thoroughly.
Whisk in the Dijon mustard and the oils. Finish with the chopped oregano.
The Construction
Toss with the desired amount of the vinaigrette. Add, toss, check. Total amount of the dressing is probably a bit much.
Garnish with the pecans and pomegranate seeds or server on the side.