Ingredients
4handfulspring greens,(large handfuls)
2blood oranges,sliced into segments
1bulb fennel,(reserve fennel fronds), quartered, cored and sliced into super thin strips
1avocado,diced
2ozgoat cheese,(about ⅓ cup), crumbled
3tbspsliced almonds
¼cupolive oil,more to taste
1lemon,(preferably organic), zested and juiced
½tspdijon mustard
½tsphoney
sea salt and lots of freshly ground black pepper,to taste
Preparation
In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat and transfer to a plate.
In a large serving bowl, combine the greens, segmented blood oranges, sliced fennel, diced avocado, goat cheese and warm almonds. If the fennel’s feathery fronds (say that five times fast) are in good shape, chop up a handful’s worth and toss them into the salad.
In a small bowl, whisk together the dressing ingredients until emulsified. Whisk in more olive oil if the dressing tastes too tart. The final result should be pleasantly tangy.
Once ready to serve, drizzle the citronette over the salad and toss. Serve immediately.
