Fennel and Fig Salad
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
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.