2 lbs blood oranges, peeled and sliced horizontally
3 lbs navel oranges (I used a mixture of Cara Cara and regular), peeled and sliced horizontally
1 red onion, sliced very thinly (use a mandoline)
2 bulbs fennel, sliced very thinly (use a mandoline)
1 1/2 oz freshly squeezed orange juice*
1 1/2 oz sherry vinegar
1/2 oz olive oil
1/4 teaspoon fennel pollen
freshly ground black pepper
Toss together the oranges, fennel and onion. In a jar or dressing container, shake together the dressing ingredients.
*I squeezed the juice from the flesh left on the skin from peeling the oranges with a knife.
This is one of my favorite winter salads to date. It is easy to make but very bright and fresh tasting. I loved how the fennel pollen tied in with the shaved fennel and contrasted with the red onion.