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This salad pairs perfectly with various main courses, from Mediterranean dishes to hearty meat-based meals. Quick to prepare, it’s an ideal choice for a nutritious weekday lunch or a dinner side dish.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 0 Minutes
How Many Servings?
2 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 bulb fennel (thinly sliced by hand or with a mandolin) | |
| 3 large handfuls of baby arugulas (about 4 cups) | |
| 2 blood oranges (segmented) | |
| 2 oz goat cheese | |
| Fresh mint chopped (optional) | |
| Salt and pepper to taste |
For the vinaigrette
| 1 tablespoon lime juice | |
| 2 tablespoons orange juice | |
| ¼ cup good olive oil | |
| 1 teaspoon honey | |
| 1 teaspoon Dijon mustard | |
| dash of salt and pepper for taste |
Preparation
1
Make the Citrus Vinaigrette
In a mason jar, combine lime juice, orange juice, olive oil, honey, Dijon mustard, and a pinch of salt and pepper. Seal the lid tightly and shake well until the vinaigrette is fully emulsified and smooth.
In a mason jar, combine lime juice, orange juice, olive oil, honey, Dijon mustard, and a pinch of salt and pepper. Seal the lid tightly and shake well until the vinaigrette is fully emulsified and smooth.
2
Assemble the Salad
In a large serving bowl, combine the thinly sliced fennel, baby arugula, and blood orange segments. Drizzle the citrus vinaigrette over the top and gently toss to coat all the ingredients evenly. Finish with crumbled goat cheese and, if desired, a sprinkle of chopped fresh mint for an extra burst of flavor and color.
In a large serving bowl, combine the thinly sliced fennel, baby arugula, and blood orange segments. Drizzle the citrus vinaigrette over the top and gently toss to coat all the ingredients evenly. Finish with crumbled goat cheese and, if desired, a sprinkle of chopped fresh mint for an extra burst of flavor and color.
3
Serve and Enjoy
For the best flavor and texture, serve your Arugula, Fennel, Orange, and Goat Cheese Salad immediately after tossing. Refreshing, tangy, and full of vibrant flavor—it’s a salad that truly shines fresh!
For the best flavor and texture, serve your Arugula, Fennel, Orange, and Goat Cheese Salad immediately after tossing. Refreshing, tangy, and full of vibrant flavor—it’s a salad that truly shines fresh!
Rana’s Notes!
Fennel Bulbs: When choosing fennel, look for bulbs that are clean, firm, and solid, without signs of splitting, bruising, or spotting. The bulbs should be whitish or pale green in color. The stalks should be relatively straight and closely superimposed around the bulb, and shouldn't splay out too much.
Segmenting Oranges: If you're not familiar with segmenting oranges, it might be worth looking up a tutorial. This process removes the membrane from each segment, allowing the orange slices to fully incorporate into the salad.
Making Ahead: This salad is best enjoyed immediately after it's made, but if you're preparing for later, you can slice the fennel and segment the oranges in advance. Just be sure to add the arugula and dressing just before serving to avoid wilting.
Adding Protein: If you're looking to make this salad a bit more substantial, consider adding some grilled chicken, shrimp, or even chickpeas for a vegetarian option.