A refreshing blood orange and fennel salad. Fresh greens combined with avocado, mint, radish, Parmesan cheese and walnuts topped with a citrus vinaigrette.
2 cups baby kale
3 cups baby spinach
3 cups red leaf lettuce
1 tablespoon mint, thinly sliced
1 fennel bulb, (1 cup) thinly sliced horizontally to the root
1/2 avocado, thinly sliced
4 radish, thinly sliced
2 blood oranges, peeled, segmented slices, juice squeezed and reserved from leftover pulp
1 Navel orange, peeled, segmented slices
1/4 cup walnuts, chopped
1/4 cup Parmesan cheese, shaved
2 tablespoons honey
2 tablespoons blood orange juice
2 tablespoons red wine vinegar
1/3 cup olive oil
1 tablespoon shallots, minced
In a large bowl, gently combine kale, spinach, lettuce, and mint. Top with fennel, avocado, radish, blood orange, navel orange, walnuts, and parmesan cheese.
Combine honey, blood orange juice, vinegar, and shallots in a medium bowl. Gradually add the olive oil and whisk, until incorporated into the vinegar mixture, creating an emulsion (thickened dressing). Season with salt and pepper to taste. Serve salad with vinaigrette.