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