How to Make Fennel and Mixed Greens Salad With Clementine and Walnut Vinaigrette

Fennel and mixed greens salad with clementine and walnut vinaigrette is a very simple, easy-to-prepare Italian-inspired dish. Commonly seen in Italian salads and cooking, fennel is a sweet root plant with flavor that is reminiscent to black licorice. Combined with the bitter, earthy dandelion greens and Belgian endive, the fennel and clementine segments provide a contrasting flavor that mixes nicely. Serve this salad as first course before a large Italian meal with a glass of chilled, dry white wine.

Things You'll Need

• 7 clementines, 4 peeled and segmented
• 2 tbsp. white wine vinegar
• 2 tbsp. fresh lemon juice
• 1/2 tsp. sea salt
• 1/4 tsp. coarse ground black pepper
• 4 tbsp. extra virgin olive oil
• 1 tbsp. walnut oil
• 3 cups Belgian endive
• 3 cups dandelion greens, leaves quartered
• 2 large fennel bulbs, trimmed and chopped, fronds reserved
• 1/4 cup toasted pine nuts

Instructions

1. Grate the zest of 1 clementine and reserve in a small bow. Cut two other clementines in half and squeeze the juice out of them, along with the juice from the clementine used to get the zest.

2. Mix the clementine zest and juice with the vinegar, lemon juice, sea salt, and pepper in a large bowl and whisk together. Add the oils slowly while whisking the whole time.

3. Place the greens, fennel, and clementine segments in a large bowl. Pour the vinaigrette into the bowl and toss well with wooden spoons.

4. Transfer the mixture to a large serving platter and garnish with the reserved fennel fronds. Scatter the pine nuts over the top and serve immediately.

References

• Food Network

Resources

• All Recipes - Salad Recipes
• Moms Who Think - Salad Recipes