With the cold weather, the time is right to add vibrant color and fresh flavor to salads. Since it's blood orange season, I like to toss this tangy citrus into a simple salad recipe. If your local market doesn't carry blood oranges, you can easily substitute them with regular oranges or even grapefruit.
I was worried that the ribbons of shaved fennel would overpower the salad, but the fennel is mild once mixed with the oranges, arugula, ricotta salata, and a complex red wine vinaigrette. Brighten your Winter salads by reading more.
2 tsp. minced shallots Serves 6 to 8.
6 small blood oranges
2-1/2 Tbs. red wine vinegar
1/4 tsp. sea salt or kosher salt; more to taste
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
1/2 lb. baby arugula (6 to 7 cups)
1 medium fennel bulb (about 3/4 lb.)
1/4 lb. ricotta salata, shaved with a vegetable peeler to yield about 1 cup
2 tsp. minced shallots
Serves 6 to 8.
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