Shaved Fennel, Asparagus, and Citrus Salad with Cara Cara Vinaigrette

I’m sure most people would agree with me but I love spring time! The flowers are starting to bloom again and the produce is so refreshing and beautiful. And all that being said is basically how this salad came to be. I had an assortment of fresh produce and I knew I had to do something pretty with it. The combination of the crunch from the asparagus and fennel paired with the brightness of the sweetness is truly all you want and need in a spring salad. Plus, the colors in this salad is stunning so it’s perfect if you want to entertain with.

Entertaining tips:

1. Pair this salad with any of these super simple recipes to create the perfect spring menu.

   • Carbonara Pizza

   • Blueberry Basil Spritz

   • Blueberry Lime Galette

   • Lemon Ricotta Donuts

Recipe

Serves 2-3

Ingredients:

2 blood oranges

2 cara cara oranges

1/4 cup cara cara orange juice

1 small fennel bulb

10 asparagus stems

2 oz arugula micro greens

1/4 cup olive oil

1/4 cup cara cara orange juice

1 Tbsp dijon mustard

Salt and Pepper to taste

Directions:

1. In a small bowl add olive oil, orange juice, and dijon mustard.

2. Whisk to combine. Add salt and pepper to taste. Set aside.

3. Using a mandoline, slice the fennel on the 2nd thinest setting. If you don’t have a mandolin, slice as thin as you can with a knife.

4. Next, slice the asparagus. If you don’t have a mandolin, cut the asparagus in half lengthwise.

5. Finally, peel and slice the citrus. Using a pairing knife, cut the peel off the the oranges.

6. Once peels are removed, slice oranges into 1/4” thick discs.

7. To plate, lay the micro greens on a plate. Add the fennel, citrus, and asparagus on top of the greens.

8. Drizzle with vinaigrette. Depending on preference, you may not use all the dressing. You can store it in the fridge for up toe 5 days.

9. Serve immediately and enjoy!