Blood orange and fennel hit their peak December-May which makes this dish the perfect pairing for any winter meal. This salad is vibrant and flavorful and pairs well with white fish.
3 small endive, red or yellow
1 head of fennel, save some the fronds
2 blood oranges
Juice of 1 blood orange
1 tsp dijon mustard
1 tsp honey
1/4c rice wine vinegar
1/2c olive oil
In a small bowl, whisk together the dijon, honey, vinegar and orange juice. Once combined, stream in the olive oil, whisking continuously until emulsified. Add a pinch of salt and pepper and reserve on the side.
Prepare the rest of the salad components. Cut off the root of the endive and fennel. Peel off any bruised or blemished layers and discard. I leave the endive leaves pretty much whole or cut them in half. Use a mandoline to slice the fennel bulb very thinly and add it directly to the vinaigrette to soften and marinate a bit before you toss the rest of your salad.
Using a paring knife, cut off the top and bottom of the orange. Use even, downward strokes to slice the skin and pith away from the flesh. Turn the orange on its side and slice into rounds. Remove any seeds you see.
When you are ready to serve, toss all ingredients together in a large bowl and season with salt and pepper. This salad looks really nice composed on a platter or individual plates. Layer the fennel, endive and oranges on top of each other, building height on the plate. Spoon any remaining vinaigrette over your salad and top with the reserved fennel fronds.
Let me know in the comments below how your salad turns out!