Ingredients

The following ingredients have 4 Servings
  • 2 blood oranges
  • 2 navel oranges
  • 1 grapefruit
  • 1 fennel bulb (top removed, halved, and sliced thinly (reserve the fennel fronds for the salad))
  • 1 avocado (pitted and sliced)
  • 2 tablespoons fresh orange juice
  • 1½ tablespoons white balsamic vinegar
  • 1 tablespoon maple syrup
  • 1½ teaspoons dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/8 teaspoon freshly ground black pepper (or to taste)

Instruction

  • To prep your citrus, simply cut off the top and bottom of each, and place standing up on a cutting board.
  • Remove the peel from the sides by cutting from top to the bottom, removing as much of the white pith as possible, then slice.
  • Place the orange juice, vinegar, maple syrup, dijon, lemon juice, olive oil, salt and pepper in a small jar and seal tightly with a lid. Shake vigorously until emulsified.
  • Place large fennel fronds over the bottom of a platter, then begin layering half of the citrus and fennel over the top. Drizzle with the desired amount of orange vinaigrette, then layer the remaining half of the ctirus and fennel. Top with sliced avocado, additional fennel fronds, and drizzle with more dressing. Serve and enjoy!