Tuesday, February 28, 2012

Orange and fennel mezzaluna salad

Mezzaluna is the Italian word for crescent, so in honor of that spectacular crescent moon in the sky these last few nights here is a salad I made with mezzalunas of orange segments, purple onions, and fennel. Salty black cured olives balance out the sweet orange and fennel, and then an orange dressing was spooned around the plate. This is a light and refreshing salad.

Orange Dressing
1/2 tsp grated orange zest
3 tbsp fresh orange juice
1/3 cup grapeseed (or olive oil)
1 tsp minced shallots
Salt & freshly ground pepper, to taste

Whisk orange zest, orange juice, oil, shallots, salt and pepper in a
small bowl until well blended. (Or combine ingredients in a small jar,
secure the lid and shake until blended.)

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