Fustini's Oils and Vinegars
Shaved Fennel & Citrus Salad

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Shaved Fennel & Citrus Salad


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Shaved Fennel & Citrus Salad

Submitted by Amical, Traverse City, MI

  • 1 fennel bulb
  • 2 fresh oranges
  • 2 fresh ruby-red grapefruits
  • 4 tablespoons pine nuts
  • 1 cup baby spinach leaves
  • 1/2 cup Ginger Honey Vinaigrette
Ginger Honey Vinaigrette


if preparing in advance, soak shaved fennel in cold water with a squeeze of lemon; thoroughly drain and pat dry prior to serving.


Step 1. 

Clean fennel bulbs, trim fronds (set aside for garnish) and shave paper thin with a mandoline or sharp knife, starting from the trimmed end and finishing at the root end.  Peel oranges, then remove outer white pith thoroughly and cut between membranes into supremes.  Repeat with grapefruit. Set aside.

Step 2. 

Toast pine nuts in a dry skillet for a minute or two over medium heat, stirring or tossing constantly and being careful not to burn.

Toss shaved fennel and fruit with Vinaigrette.  Place salad over a few baby spinach leaves and garnish with pine nuts and fennel fronds.

Step 3.  Ginger-Honey Vinaigrette

Place Fustini's Ginger & Honey Balsamic, shallots and mustard in a bowl.  Blend with a handheld blender or whisk.  Slowly add Fustini's Single Varietal olive oil, continuing to blend or whisk until dressing has emulsified.  Add scallions and season with salt and pepper.  Makes 2 cups.

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