Make this salad ahead of time to allow flavors to marry before serving.
INGREDIENTS:
1 sweet navel orange
1 medium fennel bulb
1 tablespoon white wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
3 tablespoons extra virgin olive oil
1 1/2 teaspoons orange zest
1/4 cup pistachios, toasted
A few reserved fennel fronds
METHOD:
Finely grate enough zest from the orange to measure 1 1/2 teaspoons.
Remove the peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes. Place in a large bowl and set aside.
Cut the fennel bulb in half from top to bottom. Remove the core of the fennel bulb, then cut the bulbs into very thin slices. Place in a bowl with orange slices.
Whisk together vinegar, honey, zest, salt, and pepper in a small bowl until the salt is dissolved. Whisk in olive oil, pouring slow stream, until the vinaigrette thickens slightly and is well combined.
Pour vinaigrette over sliced orange and fennel and toss to combine. Cover and chill for at least an hour.
Just before serving, toss with toasted pistachios and garnish with a few fennel fronds.
YIELD: 4 servings
