Ingredients :
- For the balsamic vinaigrette:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon Mustard
- Salt and freshly ground black pepper
- For the salad:
- 4 oranges peeled, pith removed, and sliced into 1/4-inch rounds
- 4 cups butter lettuce leaves torn into 1-inch pieces
- 2 small fennel bulbs trimmed and thinly sliced,
- 1 small red onion halved and thinly sliced
- 1/4 cup minced fresh mint leaves
Directions :
- To make the vinaigrette, in a small bowl or in jar with a tight-fitting lid, add olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk or shake to combine.
- Cut 1/4-inch slice off the top and bottom of an orange and stand it upright on end. Following the contour of the fruit, slice off the peel and pith in thick strips. Lay orange on it’s side and cut into 1/4-inch slices. Repeat with remaining oranges.
- In a large bowl, add butter lettuce, fennel, orange slices, red onion, and mint leaves. Drizzle with the vinaigrette and toss to combine.
