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Salads

Watercress, Blood Orange, and Fennel Salad
Ingredients
1 blood orange, peel and pith removed
2 Tbsp. extra-virgin olive oil
1/2 small shallot, minced
1 tsp. white wine vinegar
1 tsp. Dijon mustard
1 bunch watercress, thick stems removed
1/2 small fennel bulb, cored and sliced very thin
1 tsp. minced fennel fronds
Salt and pepper
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Watercress, Blood Orange, and Fennel Salad

Watercress, Blood Orange, and Fennel Salad

Watercress, Blood Orange, and Fennel Salad
  • Servings:Serves 2
  • Prep Time:15 minutes
  • Cook Time:0 minutes
directions
1. Cut orange into segments and set aside. Squeeze 1 tablespoon juice from the membrane into a medium bowl. Whisk in oil, shallot, vinegar, and mustard until combined.
2. Add watercress, fennel slices, fronds, and orange segments to vinaigrette and toss to coat. Season with salt and pepper to taste.
Source: Hannaford fresh Magazine, January-February, 2016
 
 
 
 
 
 
 
 
 
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