Recipe by Chef Jacquie
Ingredients for salad:
- Large bag of spinach
- 4 Tablespoons white balsamic vinaigrette (see recipe below)
- 1/4 fennel bulb, sliced thin
- pinch of fine sea salt
- pinch of fresh ground black pepper
- 1 blood orange, peeled and sliced
- 1 naval orange, peeled and sliced
- 6 crushed pistachios for garnish
To Make Salad
In a large bowl add spinach, fennel, salt, pepper and 3 Tablespoons of vinaigrette, toss together until leaves are well coated.
To plate salad: Serve family style, place a large mound of salad in the center of a chilled platter. Arrange orange slices in a decorative pattern, drizzle with remaining vinaigrette, some flaked sea salt and garnish with crushed pistachios.
Ingredients to make vinairgrette:
- 1/3 cup white balsamic vinegar
- 2/3 cup extra virgin olive oil
To Make Vinaigrette:
Place all ingredients in a cruet or sealed container and shake vigorously, set aside.
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