Fennel and Orange Supreme Salad

 A guest post from Karen:

What makes this salad supreme, besides the supreme-ly good produce from Space Girl Organics?  The orange supremes!  A supreme is a seedless citrus segment that is sectioned with a knife so there’s no pith or membrane.  Juicy organic Valencia oranges are perfect for this recipe.

 

Ingredients for 2 dinner portions or 4 side salads

 

3 cups washed, dried, torn leaf lettuce

1 organic Valencia orange

½ bulb fennel, thinly sliced (about 1 cup)

¼ cup diced red onion or Quick Pickled Red Onions

¼ cup Kalamata olives

 

Zest your oranges using a grater or rasp (reserve for Orange Vinaigrette), and then slice off any remaining peel and the white pith.  To create supremes, slide a sharp knife down both sides of the membrane between every section.  Sections should fall right out.  Squeeze the leftover membranes and center part of the orange to collect the juice for the dressing.  Toss all the ingredients in a large bowl with orange vinaigrette.

 

Orange Vinaigrette

1 T. orange zest

2 T. orange juice

2 T. olive oil

1 T. balsamic vinegar

1 t. orange blossom honey

¼ tsp. salt

 

Place all ingredients in a jar or container with a tight-fitting lid.  Shake vigorously and serve.

Garnish with fennel fronds.