Orange and Olive Salad

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 cups Arugula
  • 1 large head Bibb lettuce, dried and torn
  • 1 Fennel, medium bulb
  • 3 Oranges, Large
  • 2 tbsp Shallot

• Condiments

  • 1 tsp Honey
  • 1/3 cup Spanish olives, good quality pitted

• Baking & Spices

  • 1 Salt and ground pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 2 tbsp Sherry vinegar

• Nuts & Seeds

  • 1/3 cup Marcona almonds, toasted and roughly chopped

Found on highlandsranchfoodie.com

Description

Directions

• Whisk shallot, vinegar and honey in a small bowl to blend. Gradually whisk in olive oil. Season vinaigrette with salt and pepper to taste.
• Using a small sharp knife, cut all peel and white pith from oranges, and cut between the membranes to release the segments into a small bowl. This technique is called supreming.
• To serve: Toss greens, fennel, orange segments, almonds and olives in large bowl with enough vinaigrette to thoroughly coat. Taste and adjust seasoning with salt and pepper. Serve immediately.