Salads
Crispy Fennel and Orange Salad
⏱ 45 minutes
🍽 6 people
👁 12 views
Ingredients
- 2 large fennel bulbs, sliced into 1/4-inch thick wedges
- 2 navel oranges, peeled and segmented
- 1/4 cup extra-virgin olive oil
- 2 tbsp freshly squeezed orange juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 cup chopped fresh tarragon
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted chopped almonds
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Toss the fennel wedges with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
- In a large bowl, whisk together the remaining 3 tbsp olive oil, orange juice, Dijon mustard, and honey.
- Add the roasted fennel, orange segments, tarragon, goat cheese, and almonds to the bowl. Toss to combine.
- Season the salad with salt and pepper to taste.
- Serve immediately, garnished with additional tarragon if desired.
