Winter Salad with Citrus
When there's snow on the ground it feels magical to have a locally grown green salad studded with at-its-finest citrus. Winter-grown greens are very delicate so dress just before serving. These candied fennel seeds can be a bit fiddly to make but last for a long time if you want to double the recipe.
Ingredients
2 tsp fennel seed
1 tbsp sugar
2 tbsp water
1 bag winter salad greens
4 clementines or 1 navel orange or 2 blood oranges
1 lemon, zest and juice
1/4 cup olive oil
Method
- In a small frying pan combine the fennel seeds, sugar, and water and bring to a boil
- Stir constantly until the sugar crystalizes and coats the fennel seed
- Remove from the heat and let cool
- Lay the greens out on a large platter
- Peel and slice the citrus into rounds and scatter all over the greens
- Whisk together the honey and olive oil with a big pinch of salt and black pepper
- Spoon half the dressing over the greens adding more as you like
- Scatter the cooled fennel seeds all over and serve immediately
