~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
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