Friday, April 12, 2013

Fennel and blood orange salad

For me these sorts of salads always work as long as I have the following elements: crunchy (the shaved raw fennel and pumpkin seeds), salty (the feta cheese), sweet (the oranges and the vinaigrette) and spicy (the chili pepper in the vinaigrette). Creamy also makes a nice element, as in a nice soft cheese such as a young goat or blue cheese. I made the vinagrette with a honey orange reduction, blood orange olive oil, champagne vinegar, dried fennel seeds, chili pepper flakes, and salt and pepper. Finally, I added fennel fronds and orange zest.

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