 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
Tangy blood oranges, mixed with fennel and baby spinach; hearty enough to be a main course dish! Ingredients:
1/2 cup orange juice with pulp |
1 shallot, sliced |
1 tbsp red wine vinegar |
1 tsp dijon mustard |
1/4 tsp pepper |
3 tbsp extra virgin olive oil |
1 fennel (anise) bulb, finely sliced |
4 blood oranges, peeling and sliced into rounds |
4 cups baby spinach |
Directions:
1. The salad dressing:
2. In a small saucepan over medium~high flame, combine orange juice, and 1/2 of the sliced shallot
3. bring to a boil and reduce volume to about 1/3 cup. This usually takes about 6 minutes
4. Whisk in the vinegar, mustard, pepper, and 2 tbsp olive oil
5. ==========================
6. In another skillet, over medium~high flame, heat 1 tbsp olive oil
7. add fennel and remaining shallot slices
8. saute until tender~crisp, about 1 minute
9. ==========================
10. To serve:
11. Arrange the orange slices on the center of the plates.
12. top with spinach, fennel and shallots
13. Drizzle with the warm dressing.
|
|