Blood orange fennel salad

Fresh and vibrant blood orange fennel salad bursting with citrusy flavors and crisp textures. A perfect balance of sweet and savory notes in every bite.

Ingredients:

• 1 small fennel bulb
• 3 small blood oranges
• 2 cups boiling water
• 1/2 lemon
• 1 teaspoon fresh rosemary leaves
• 2 tablespoons Orange Champagne Vinegar (TJ's)
• 1 teaspoon champagne vinegar
• 1 teaspoon white vinegar
• 1 teaspoon ground coriander
• 1 teaspoon walnut oil

Instructions:

1. Add the 2 cups of hot water into a medium bowl and squeeze the juice from half of the lemon into it. Cut the fennel bulb into thin slices and rounds. Place the sliced fennel into the lemon water and let it soak for 5 minutes, ensuring they are completely submerged.
2. While the fennel is soaking, peel the 3 blood oranges and remove as much white pith as possible. Keeping the oranges intact, slice them into 1/4 inch thick rounds. Some slices may break due to the orange's juiciness, but it will add variety to the salad!
3. Combine the vinegars and oil, then mix in the coriander. This dressing doesn't require salt because the sweetness of the orange juice and the acidity of the vinegars create a well-rounded dressing. I used around 4 small rosemary sprigs to extract the leaves.
4. For best presentation, assemble the salad on individual plates. Drain the fennel and layer the oranges and fennel alternately on each plate, drizzling the dressing between the layers. Garnish the salad with fresh rosemary leaves.
5. P.S. If you don't have TJ orange champagne vinegar, you can easily make a substitute. Replace the champagne vinegar with a mix of apple cider vinegar and white wine vinegar, then add 2 tablespoons of orange juice. Once I finished my last TJ's bottle and realized its cost (because I loved it so much I never checked), I decided to create my own version. Luckily, I found a bottle of pure champagne vinegar at Marshall's gourmet food section during the holiday season, which made me one happy cook!

Summary:

• Calories: 255 kcal
• Fat: 6 g
• Protein: 6 g
• Carbs: 52 g
• Potassium: 1334 mg
• Magnesium: 74 mg