Citrus Salad With Fennel Fronds for 2

Local recipe. Experiment substituting other types of oranges and/or citrus fruit. I added a few yellow grapefruit segments (about 1/4 of a grapefruit). You can also arrange the salad components on lettuce leaves or other greens if desired-baby spinach, arugula, frisee, etc. *Update 17 June 2011*: I decided I wanted a little bit more substance to this salad recipe and added the radishes or turnips. The turnips I like are the very small ones found in farmers' markets and not much bigger than a large grape. I'm not referring to the standard turnips-those are much too bitter and overpowering for this recipe.

• Ready In: 15 mins
• Serves: 2

Ingredients

• Salad

• 1  valencia orange, peeled and segmented (original recipe specified naval oranges)
• 1  blood orange, peeled and segmented
• 1⁄4 small red onion, sliced thinly (I cut them into thin crescents)
• 2  radishes (my addition) or 2  small  spring turnips, thinly sliced (my addition)

• Dressing

• 1  blood orange, juiced
• 1 1⁄2 tablespoons extra virgin olive oil (reduced from 2 tablespoons)
• 1 1⁄2 teaspoons  white balsamic vinegar
• 1⁄4 teaspoon  unbleached white sugar
•  salt and pepper, to taste

• Garnish

• 1  tablespoon fennel leaves, rough chopped

Directions

1. Whisk the dressing together and set aside.
2. Arrange the salad ingredients on either a platter or two salad plates.
3. Garnish with the fennel fronds.
4. Pass the dressing.