Ingredients

The following ingredients have 2 Servings
  • ¼ cup white wine vinegar
  • 1 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp orange zest
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tbsp minced shallot
  • 1 tsp minced garlic
  • 1 cup neutral oil (safflower, vegetable, etc.)
  • ¼ cup extra virgin olive oil
  • 2 tbsp chopped basil
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • 2 tbsp chopped tarragon
  • kosher salt
  • freshly cracked black pepper
  • 1 bulb fennel, cored & thinly sliced
  • 1 small watermelon radish, shaved thin
  • 2 radishes, shaved thin
  • 1 red fresno chili pepper, thinly sliced
  • 1 blood orange, peeled and sliced
  • fresh mint leaves
  • flaky sea salt

Instruction

  • Combine the white wine vinegar, lemon zest, lemon juice, orange zest, orange juice, honey, Dijon mustard, shallot, and garlic in a mixing bowl. Whisk until smooth.
  • Slowly drizzle in both oils, whisking continuously, until emulsified.
  • Stir in all of the herbs. Season with salt and freshly cracked black pepper to taste.
  • Combine the fennel, watermelon radishes, radishes, chili peppers, and blood oranges in a bowl. Drizzle in enough vinaigrette to fully coat the ingredients. Save the extra vinaigrette in a sealed container in the fridge for another use.
  • Toss well and let the salad sit for about 5 minutes.
  • Garnish with mint and flaky sea salt.