Fennel Salad with Blood Orange Vinegar Dressing

blood-orange-fennel salad-vinaigrette

Thinly sliced fennel with a sweet but tangy blood orange vinaigrette.



  1. Cut off the tops of the fennel and remove the tough outer layer. Rinse and pat dry.
  2. Cut the fennel into 4 and slice thinly. Place in a bowl.
  3. Peel and remove the skin of 1 blood orange and separate into wedges or slice into rounds.
  4. Juice the other blood orange .
  5. Add the olive oil, vinegar, salt, and pepper to the blood orange juice and whisk together.
  6. Pour over the sliced fennel and top with the blood orange wedges or slices.
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