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  • VOL 08, ISSUE 01 • WINTER 2020
Shaved Fennel & Blood Orange Salad

Shaved Fennel & Blood Orange Salad


  • 1/2 Ea Fennel Baby, shaved thin
  • 3 oz Orange Blood Fresh, segments only
  • 1/2 oz Cheese Goat Crumbled
  • 1/8 oz Walnut Halves & Pieces Raw, toasted
  • 1/4 oz lemony arugula leaves
  • 1/2 Ea Lemon, juice & zest
  • 3 oz Oil Olive Extra Virgin
  • 1/8 oz Onion Red, sliced thin
  • 1/4 tsp Salt Coarse Kosher Box
  • 3/4 oz Mustard Dijon


  1. In a bowl whisk together the lemon juice, Dijon mustard and salt. While whisking slowly add in the olive oil to make a Dijon vinaigrette. Toss the arugula, red onion and fennel with the vinaigrette and place on a large plate. Top with blood orange segments, walnuts and goat cheese. Garnish with lemon zest.