bella s.f.'s Notes:
Expand1 large fennel bulb, halved, cored, and cut width-wise into 1/8" slices Ask a question about this ingredient
2 large naval oranges, peeled (grate the rind first! see above) and cut into segments Ask a question about this ingredient
1 large Haas avocado, peeled and cut into cubes (save the pit and plant it) Ask a question about this ingredient
1/2 cup slivered almonds, toasted just before serving, so that they are warm (and toasty!) Ask a question about this ingredient
1 really big handful of arugula, washed and spun dry Ask a question about this ingredient
3 tablespoons white balsamic vinegar Ask a question about this ingredient
1 1/2 teaspoon maple syrup Ask a question about this ingredient
1 1/2 teaspoon Dijon mustard Ask a question about this ingredient
1 teaspoon orange juice Ask a question about this ingredient
1/2 teaspoon orange zest Ask a question about this ingredient
1 healthy pinch of Kosher salt Ask a question about this ingredient
freshly ground pepper to your heart's content Ask a question about this ingredient
1/3 - 1/2 cup olive oil (not extra virgin, but not light!) Ask a question about this ingredient
Place the fennel, orange segments, and avocado into a bowl.
Ask a question about this stepPut the vinegar, maple syrup, Dijon, orange juice, orange zest, salt and pepper into a glass measuring cup, and whisk till smooth. Add the oil slowly, whisking till well combined. (Or, place all of the ingredients, except for the oil, into a jar. Shake to combine. Add the oil and shake again.) Taste and adjust to your liking. Does it need salt? Do you want it tarter? More oil? Make it yours.
Ask a question about this stepPour enough dressing over the salad in the bowl to get the ingredients as wet as you like. Spoon the dressed veggies over the arugula on a favorite plate or bowl. Sprinkle with the warm, toasted slivered almonds.
Ask a question about this stepEnjoy!
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
