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.
- 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
- 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.
- 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.
- 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.
- Remove the garlic clove from the vinegar mixture and discard. Whisk in 1/4-1/2 cup extra virgin olive oil to taste.
- 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.