I might be addicted to blood oranges! Specifically the combination of blood oranges and avocado. This time these lovelies come together in a beautiful, elegant salad. The salad pairs sweet blood oranges with creamy avocado and crunchy fennel. The tangy Dijon-shallot vinaigrette brings everything together. It is full of color and sunny flavors, and will certainly brighten these dreary, cold winter days. I imagined myself transported to California while I ate this salad, allowing my imagination and my taste buds to travel from cold Ottawa to a nice, mild beach. I'd even be happy if I had to wear a sweatshirt. Anything other than the giant parka and snow boots, that I've been living in since November!
Blood Orange and Fennel Salad2 blood oranges
1 Naval orange
1 medium fennel bulb
1 avocado, diced
3 tablespoons toasted Hazelnuts, chopped
2 tablespoons olive oil
1-1/2 tablespoons white wine vinegar
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1 shallot, minced
Freshly ground black pepper
Whisk together the dressing ingredients. (If you need to toast the hazelnuts, preheat the oven to 400F. Spread the hazelnuts on a rimmed baking sheet and toast for 5 minutes. Chop.)
Slice the tops and fronds off of the fennel bulb. Slice the bottom off the bulb, peel the outer layer off and discard. Slice the bulb in half, then cut very thin slices crosswise using a sharp knife. Toss the fennel in a medium bowl with half the dressing.
Using a serrated knife, slice the peel off the oranges removing as much white pith as possible. Place a mesh strainer over a small bowl; segment the oranges and let them fall into the strainer. Allow the juice to drain.
On plates, arrange oranges, top with fennel and avocado. Drizzle with the remaining vinaigrette. Garnish with hazelnuts and fennel fronds.