Fennel Orange Salad with a Citrus, Brown Sugar, & Dijon Glaze.
I don't know where this idea stemmed from, but I must say, if you are a fan of the licorice-y taste of fennel, this is a salad for you. This salad has fabulous flavor and texture alike and is a nice change a pace from the traditional array of green salads we're all so used to eating at home.
I used a citrus, brown sugar & Dijon glaze, but you could switch it out for something more simple, like olive oil and sea salt, for the uber-minimalist.
For the salad:
1/2 fennel bulb
2 Navel oranges
For the glaze:
1/2 tsp Dijon mustard
3 tblsp olive oil
2 tblsp lemon juice
1 tblsp brown sugar
Cut and discard the bottom of the fennel bulb with a sharp knife so that the knotty root is removed. Thinly shave the bottom of the bulb with precision cuts or use a julienne slicer so that each slice of fennel is thin and delicate. Set aside.
Remove a few springs of the green, dill-looking fennel stem and chop thinly. Set aside to mix with the glaze.
Peel the oranges and remove as much white pulp as possible. Slice the oranges 1/4 inch thick and set aside.
Mix all ingredients together in a small bowl and stir quickly to dissolve the sugar. Add the chopped fennel stem and squeeze the juice from the both ends of the oranges into the dressing for added sweetness, then discard the squeezed oranges.
To plate:Set half of the glaze aside in a tiny bowl and dip and cover the oranges carefully in the remaining glaze in the small bowl. Lay each slice carefully in a serving bowl creating a circular pattern, stacking the oranges on top of one another. Lay the fennel on top of the oranges and drizzle the remaining glaze on top. Finish with a sprinkle of sea salt for a pop of flavor contrast to the sweetness of the oranges. Voila!