Blood Orange Salad With Shaved Fennel And Olives

Christopher Nicosia|May 11, 2012 1:14 pm EST

4.2 (5 ratings)

Try this simple citrus salad as a starter for an elegant dinner or pair it with a soup or sandwich for an easy lunch. Luscious slices of blood orange form a beautiful base for a mound of thinly sliced fennel, arugula, and shaved goat cheese that's visually arresting. Click here to see the Mother's Day Brunch in Bed story.

Servings

1

Ingredients

2 blood oranges
1 bulb fennel
2 cup arugula
2 tablespoon extra-virgin olive oil
salt and pepper, to taste
10 kalamata olives, for garnish
shaved goat cheese, for garnish

Directions

Cut the top and bottom off the blood oranges and cut the peel and pith away, cutting into the orange as little as possible. Lay the orange on its side, cut into ¼-inch-thick slices, and arrange in a ring on a salad plate.
With a mandoline, shave the fennel as thinly as possible and place in a mixing bowl. Add the arugula and toss with the olive oil and season with salt and pepper, to taste. Garnish with the olives and shaved goat cheese.