Ingredients

The following ingredients have 6 Servings
  • 1 small head radicchio (cored, and leaves torn)
  • 1 small fennel bulb (halved and sliced (reserve 1/4 cup green fennel fronds)
  • 1 large navel orange (segmented)
  • 1 large blood orange (segmented)
  • 1 large avocado (diced)
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon freshly ground pepper (or to taste)

Instruction

  • Place the orange on a cutting board and cut off the top and bottom.
  • Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith.
  • Cut along one side of the orange segment.
  • Cut along the other side of the orange segment at a slight angle to remove.
  • Set the orange slices aside for the salad.
  • Squeeze the remaining orange after segmenting and reserve the juice for the citrus vinaigrette dressing (you’ll have about 2 tablespoons).
  • Place the radicchio, fennel, fennel fronds, orange segments and avocado in a large bowl.
  • Place the olive oil, vinegar, orange juice, lemon juice, maple syrup, dijon and salt and pepper to taste in a small mason jar. Seal the lid tightly and shake vigorously until emulsified.
  • Pour the desired amount of dressing onto the salad and toss gently to coat. You may not need all of the dressing. Serve immediately and enjoy!