Organic Wine Journal

This vibrant and light winter salad provides a welcome contrast to the rich fare of the season. Thinly shaved fennel and glistening orange segments are tangled together with winter greens, toasted hazelnuts and crumbled feta for a crunchy and refreshing beginning to any holiday meal. Serve it with a glass of Prosecco and let the party begin.

Serves: 4-6
Prep time: 15 minutes

• 2 navel or blood oranges
• 1-2 teaspoons honey
• 1-2 tablespoons balsamic vinegar
• 1 teaspoon minced fresh rosemary
• 1 large garlic clove, crushed
• Sea salt and freshly ground black pepper
• 1/4-1/2 cup good quality extra virgin olive oil
• 2 medium fennel bulbs
• 2 cups mizuna, arugula or tatsoi leaves, torn into bite-sized pieces if large
• 1/4 cup toasted hazelnuts, chopped
• 2-4-ounces feta cheese, crumbled

1. Cut off the stem and bottom end off each orange. Stand one orange on a flat end and cut away the peel, moving your knife from the top to the bottom. Holding the peeled orange over a bowl, cut in between the membranes to remove the segments (drop them directly into the bowl). Squeeze out any remaining juice into a separate bowl. Repeat with the second orange.
2. In the bowl with the juice, add honey and balsamic vinegar to taste (until you find a balance you like—this will depend on the sweetness of the oranges), along with the rosemary, crushed garlic clove, and a pinch of salt and pepper. Whisk until the honey is dissolved. Let sit while you prep the vegetables to let the flavors infuse.
3. Cut off the fennel stems and discard, reserving 2 tablespoons of fronds. Using a mandoline or sharp knife, cut the fennel into paper-thin slices and transfer to a large bowl. Add the winter greens.
4. Remove the garlic clove from the vinegar mixture and discard. Whisk in 1/4-1/2 cup extra virgin olive oil to taste.
5. Toss the salad with vinaigrette (you will not need it all). Season with salt and pepper to taste. Garnish with the hazelnuts, feta and reserved fennel fronds.