Ingredients

The following ingredients have 4 Servings
  • 1/4 cup fresh orange juice
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped fresh tarragon
  • Salt and pepper to taste (q.b.)
  • 4 cups torn romaine leaves
  • 2 cups shaved fennel bulb
  • 2 cups fresh orange segments
  • 1/4 cup slivered purple onion
  • 1/4 cup slivered almonds
  • Fennel fronds -- garnish**

Instruction

  • Whisk together the orange juice, lemon juice, olive oil, a nd tarragon; season with salt and freshly ground pepper
  • Place one cup of romaine leaves on each plate and divide the orange, fennel, onion, between the four plates. Sprinkle with the almonds and splash each serving with the vinaigrette and serve immediately. You can make up the salad ahead of time and then dress the salad just before serving.