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Wednesday, October 9

Mixed greens & fennel with blood orange vinaigrette

Green salad mix
4 cups
Fennel, thinly sliced
1 bulb
Pine nuts, toasted
¼ cup
Blood orange juice, fresh
2 tablespoons
Vinegar, red wine
2 tablespoons
Salt, kosher

Olive oil, extra virgin
5 tablespoons
Pepper, freshly ground

  1. In a large bowl, toss the greens, fennel, and pine nuts. 
  2. In a small bowl, combine the juice and vinegar, add the salt, and stir until dissolved. 
  3. Whisk in the oil, and add pepper. 
  4. Drizzle over the salad, toss, toss, and serve!

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