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

Ingredients

• 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
• 1/2 medium fennel bulb (use some fronds)
• 1/2 cup of greens - I chose micro greens (can use arugula)
• 2 - 3 tablespoons fresh mint leaves

Instructions

1. Make the vinaigrette.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.