orange, onion and fennel salad

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr

~orange, onion and fennel salad~

This is a beautiful salad to serve before a summer meal. The perfect preface to grilled steak, chicken, pork or seafood…or a stand-alone salad when served with any of these as a topping. The earthy miso makes a bold flavor statement in this dish.

On a serving platter, layer ingredients in this order:

washed, torn Romaine lettuce or spring greens

sliced navel, cara cara, or blood oranges

shaved or chopped fennel bulb

thinly sliced purple onion

chopped mint

sunflower seeds or pine nuts

 chopped green onions

dressing:

1/4 cup freshly squeezed orange juice

2 Tablespoons white miso paste

3 Tablespoons extra virgin olive oil

3 teaspoons Dijon mustard

3 teaspoons sugar

3 teaspoons freshly grated ginger

salt and freshly-ground black pepper

Drizzle the dressing over the salad and serve.

Enjoy!

~Melissa

You may enjoy these related posts:

  2 comments for “orange, onion and fennel salad

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.