Fennel and Orange Salad

Ingredients

Ingredients

• 4 medium oranges
• 1 small fennel bulb
• 3 cups baby greens
• 1/4 cup red onion
• 2 tbsp salted, roasted pistachios
• 1/4 cup orange juice
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp dijon mustard
• pinch salt
• pinch pepper

Instructions

1. Cut about 1/2 inch off of the top and bottom of the oranges, and then slice the peel off from all sides. Place each orange on its side, and cut it into thin slices. Reserve any juice to use in the vinaigrette.
2. Slice the fennel. Cut about 1/2 inch off of the bottom root end. Slice the bulb in half lengthwise. Place the flat end of each half on the cutting board and cut it into thin strips crosswise, so you have thin crescent-shaped strips.
3. Arrange the baby greens, orange slices, fennel slices, and sliced onion on a serving platter. Sprinkle the pistachios over the top.
4. To make the dressing, combine the reserved orange juice, olive oil, honey, mustard, a pinch of salt and pepper in a jar. Whisk or shake well to combine. Taste and add extra salt if necessary.
5. Pour the salad dressing over the salad and serve.