Fennel and Blood Orange Salad with Aperol Vinaigrette

A crisp, citrusy salad balancing fennel's anise notes with Aperol's bittersweet tang.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 0 minutes.

Serves 2.

Ingredients

• 1 Fennel bulb
• 2 Blood oranges
• 4 oz Mixed greens
• 1 tbsp Aperol
• 2 tbsp Extra-virgin olive oil
• 1 tsp White wine vinegar
• 1/4 tsp Dried orange zest

Instructions

1. Step 1: Thinly slice the fennel bulb using a mandoline and soak in ice water for 10 minutes to mellow its sharpness, then drain and pat dry.
2. Step 2: Segment the blood oranges by cutting between membranes, discarding white pith, and arranging on a plate.
3. Step 3: Whisk 1 tbsp Aperol, 2 tbsp olive oil, 1 tsp white wine vinegar, and 1/4 tsp dried orange zest until emulsified, then drizzle over mixed greens and fennel.
4. Step 4: Gently toss the salad with tongs until greens are evenly coated, then top with blood orange segments.