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Citrus, Fennel & Mint Salad – Citrus Vinaigrette with Vanilla Beans

Citrus, Fennel & Mint Salad – Citrus Vinaigrette with Vanilla Bean

I’m combining many types of Citrus and teaming them with Shaved Fennel and Mint.
Drizzling on top with a delicious Citrus Vinaigrette with Vanilla Beans.

Refreshing and light – a ray of sunshine in Winter!

Multi citrus salad layered with shaved fennel and mint
Beautiful Citrus layered with Shaved Fennel and their fronds – Micro Greens for extra texture and flavor. Add a touch of vanilla beans to the vinaigrette for a balance of floral and caramel notes.
Wonderful Winter Citrus I'm using the make the ultimate citrus salad
What beautiful citrus to work with! I’m using Satsuma Mandarins, Clementines, Navel Oranges, Ruby Grapefruit, Blood Orange and Buddah’s Hand. Meyer Lemons for the Vinaigrette.

Make the season bright this year with the freshest jewel toned citrus.
A great way to beat the “Winter Blahs” – add citrus juices, rind and flesh into your recipes!

Citrus, Fennel & Mint Salad – Citrus Vinaigrette with Vanilla Beans


Karen’s Citrus Vinaigrette with Vanilla Bean (see recipe)

1 ruby grapefruit

1 navel orange, or cara cara orange

2 clementines

2 Mandarin oranges – I chose Satsuma (delicious!)

1 medium blood orange

½ medium fennel bulb (use some fronds)

½ cup of greens – I chose micro greens (can use arugula)

2 – 3 tablespoons fresh mint leaves



Make the vinaigrette.


For the grapefruit: supreme it… 
Trim the top and bottom. Following the contour of the fruit and use a sharp knife and remove the peel and white pith in strips, until there is no more white pith.
Now you can see the natural sections – cut on each side if the white “divider” and you will have a nice clean section. – Continue until you have cut all the sections.
Add to a large plate or swing platter.


Remove rind and pith of the orange – cut into 1/4″ rounds.
Can also “supreme” it like the grapefruit if it is large. Add to the plate.


Peel clementines and Mandarin oranges , remove any white pith or strings, cut into 1/4″ rounds. Add to the plate.

Remove peel and pith from the blood orange with a sharp knife, cut into 1/4″ slices, add to the plate.


Clean and dry the fennel. Cut very thin slices – add to a bowl to fit.

Top with 1 tablespoon of the Citrus Vinaigrette with Vanilla Bean, mix in and add a teaspoon of torn fennel fronds. Let marinate a few minutes.


Assemble the salad:
Arrange the citrus slices and segments to look nice – separate the colors.
Add fennel slices decoratively.

Top with a 1/4 cup of the Citrus Vinaigrette with Vanilla Bean.
Scatter the micro greens and mint on top.

Serve extra vinaigrette on the side.

Some Fabulous Additions: 

  • cubed or sliced avocados
  • feta cheese
  • green olives
  • nuts
  • toasted quinoa
  • sliced radicchio

See Blog post for many more photos and information about citrus fruits.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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