Salad: France – Salade De Fenouil Et Orange Avec Vinaigrette (Shaved Fennel, Orange and Niçoise Olive Salad with Champagne-Tarragon Vinaigrette)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

1 large fennel bulb, fronds reserved, bulb very thinly shaved
4 cups (120 g) frisée and baby arugula mix
2 medium oranges, zested (1 tsp) and segmented; reserve 2 tbsp (30 ml) juice
1 / 3 cup (50 g) pitted Niçoise olives, halved
1 / 4 cup (30 g) toasted sliced almonds
2 tbsp chopped fresh tarragon
5 tbsp (75 ml) extra-virgin olive oil
2 tbsp (30 ml) Champagne vinegar
1 tsp Dijon mustard
1 / 2 tsp honey (optional)
Fine sea salt and freshly ground black pepper to taste

Instructions

Zest 1 tsp from one orange, then segment both oranges over a bowl to catch juices; reserve 2 tbsp juice.
Whisk the vinaigrette: in a small bowl combine Champagne vinegar, Dijon, honey, reserved orange juice, orange zest, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, frisée/arugula, Niçoise olives, chopped tarragon, and half the almonds and orange segments.
Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and season with additional salt and pepper as needed.
Plate the salad, top with remaining orange segments and almonds, and garnish with torn fennel fronds. Spoon on more vinaigrette to finish, if desired.