Blood Orange, Fennel Salad

I love a big salad. This salad is so fresh and colourful! I made this one nut-free; you may add nuts for some plant-based protein if you wish.

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Ingredients

Recipe serves 6-8

Ingredients for salad

• 2 medium fennel bulbs and fronds, outer leaves removed, thinly sliced (I used a mandolin)

• 4 small blood oranges, peeled and cut into 1/4 inch thick rounds

• 1 radicchio, thinly sliced

• 1 shallot, thinly sliced (I used a mandolin)

• 2 cups arugula

• 1 scallion, finely sliced

• 1/4 cup hemp hearts

• 1 tsp dried oregano

Ingredients for vinaigrette

• 1 small garlic (1/2 tsp), minced

• 3 tbsp white wine vinegar

• 1 tsp yellow mustard

• 1 tsp yacon syrup (you may use maple or agave syrup)

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/2 cup olive oil

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Preparation

In a large bowl, add all the salad ingredients, except for the orange slices, hemp hearts and fennel fronds. Toss to mix well.

In a medium mason jar, add all the vinaigrette ingredients. Close the jar and shake for a couple of minutes until the vinaigrette thickens.

Pour half the dressing over the salad and toss to combine. To serve, transfer the mixed salad to a wide plate or platter. Add the orange slices in a pretty pattern. Sprinkle the fronds and hemp hearts over the salad. Drizzle the remaining dressing over the top.

ENJOY!