Spring Greens with Orange-Fennel Vinaigrette

Ingredients for Spring Greens with Orange-Fennel Vinaigrette

• 60ml fresh blood orange juice or fresh orange juice

• 2 tablespoons minced shallots

• 1 tablespoon fresh thyme leaves

• 2 teaspoons (packed) grated orange peel

• 1 teaspoon honey

• 120ml extra-virgin olive oil

• 60ml finely chopped fresh fennel bulb

• 2 tablespoons chopped fennel fronds

• 3 blood oranges or seedless oranges

• 12 cups torn assorted salad greens (such as rocket, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens

• 1 cup chopped spring onions

• 100g walnuts, toasted

How to make Spring Greens with Orange-Fennel Vinaigrette

Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.

Combine assorted greens, spring onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.