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Fennel, orange segments, olives tossed in a mint vinaigrette on a white plate
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5 from 1 vote

Fennel Salad with Oranges and a Fresh Mint Dressing

Fennel Salad with blood oranges,oil-cured black olives, tossed in a fresh mint vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Servings: 2
Author: Pam Werley

Ingredients

Salad Ingredients

  • 1 blood orange
  • Pickled Fennel using the PIckled Fennel Recipe or 1 small fennel bulb, stalks discarded bulb halved, cored, and sliced thin
  • 2 Tablespoons pitted oil-cured black olives, sliced thin

Fresh Mint Dressing

  • 3 Tablespoons olive oil
  • ½ bunch fresh mint,
  • 2 Tablespoons Honey
  • 2 Tablespoons champagne/pear-infused/white wine vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

Instructions

  • Make the Mint Dressing. Watch the video or read the section: How to Make Mint Dressing. I recommend making the entire dressing recipe and saving leftovers in a sealed container in the refrigerator; bring to room temperature prior to serving.
  • Assemble the Salad.
    Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ½-inch thick pieces.
    Combine Oranges and any accumulated juices, fennel, olives in a bowl. Drizzle with dressing and serve.

Video