Orange & Fennel Salad with Citrus-Shallot Vinaigrette

Adapted via CooksIllustrated
Serves: 4

For Vinaigrette:
♦ 1 cup orange juice
♦ juice from 1 lime
♦ 2 tbsp extra-virgin olive oil
♦ 1 tsp honey
♦ 1 shallot, minced
♦ salt and pepper, to taste

For Salad:
♦ 4 cups arugula, loosely packed
♦ 1 orange, cut into segments
♦ 1 fennel bulb, trimmed and thinly sliced

Make the vinaigrette: Bring the orange juice to a boil in a small saucepan over medium-high heat. Reduce the heat to medium and simmer briskly until the juice is thick, syrupy, and measures about 3 tablespoons; about 25 to 35 minutes. Transfer the orange juice syrup to a small bowl and refrigerate until cool, about 15 minutes (can be refrigerated in a covered container for up to 2 days).

Transfer the cooled juice to a small bowl, whisking in the lime juice, olive oil, honey, and minced shallots; stir in the salt & pepper, to taste (vinaigrette can be stored in refrigerator for up to 7 days).

Place all salad contents in a bowl, and gently toss with vinaigrette.

Read more about this dish and my musical pairing by clicking HERE.

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