Blood Orange Salad with Shaved Fennel and Olives
Try this simple citrus salad as a starter for an elegant dinner or pair it with a soup or sandwich for an easy lunch. Luscious slices of blood orange form a beautiful base for a mound of thinly sliced fennel, arugula, and shaved goat cheese that's visually arresting.
- 2 blood oranges
- 1 bulb fennel
- 2 Cups arugula
- 2 Tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 10 Kalamata olives, for garnish
- Shaved goat cheese, for garnish
Cut the top and bottom off the blood oranges and cut the peel and pith away, cutting into the orange as little as possible. Lay the orange on its side, cut into ¼-inch-thick slices, and arrange in a ring on a salad plate.
With a mandoline, shave the fennel as thinly as possible and place in a mixing bowl. Add the arugula and toss with the olive oil and season with salt and pepper, to taste. Garnish with the olives and shaved goat cheese.