Fennel and Fig Salad

Serves 4



Fennel is a popular Italian vegetable primarily used raw in salads. Combined with fresh or dried figs and salad greens, fennel is as refreshing as it is different.

Ingredients:

Juice and zest of 2 large oranges (about 2/3 cup) 

¼ cup extra-virgin olive oil 

1 teaspoon dry mustard 

1 medium fennel bulb, cored and shaved as thin as possible

3 cups mixed salad greens (romaine, tatsoi, spinach)

8 fresh or dried figs, each cut into quarters

Salt, to taste

2 tablespoons warm honey

Directions:

1. In a large bowl, whisk together the orange juice and orange zest. Slowly whisk in the oil and dry mustard until an emulsion is formed. 

2. Add the fennel and salad greens, and toss well with half the dressing. Refrigerate the other half for use at another time.

3. Add the figs and gently toss again. Add salt to taste. 

4. Add the honey and toss gently. Serve.


More of Mary Ann Esposito's recipes you may be interested in

Vegetable Chowder

Serves 6–8

Neapolitan Fish Chowder

Serves 8

Scallop Chowder

Serves 4

Corn and Bok Choy Chowder

Serves 8–10

Chowders and Bisques— Simple and Elegant

Add bread and salad, and you have a perfect winter meal.
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