Looking for something light and refreshing? Then this is your perfect salad! It’s not something I would typically make during the winter – but the fruits just looked so good at the grocery store. The flavors of the fennel, citrus, and walnuts all come together – the tartness of the citrus really balances out the licorice taste of the fennel. And walnuts add the perfect crunch. Pair this with grilled chicken or seafood or serve on it’s own – it would be a really great and healthy meal for lunch too.
1 Red Grapefruit
1 Blood Orange
1/2 lemon for juice
1/4 cup extra virgin olive oil
1/4 cup Sliced fennel
1/4 cup sliced walnuts
1/2 Tbs. butter
Spoonful of sugar
Arugula or Mixed Greens
1) Segment the oranges and grapefruit and place in bowl. To do this, cut in between the membranes (white parts). Reserve the remaining fruit and squeeze juice into separate bowl along with lemon juice. Whisk in the olive oil until emulsified.
2) Thinly slice fennel and add to bowl with fruit.
3) To prepare candied walnuts, melt butter and sugar in small saucepan over medium heat. Add walnuts, coat with butter, and toast for 2-3 minutes.
4) Place fruit/ fennel on top salad and then spoon juices over salad. Finish with toasted walnuts.