Arugula + Fennel Salad with sugared citrus almonds, chevre + blood orange vanilla vinaigrette – Dana Shortt Gourmet

Arugula + Fennel Salad with sugared citrus almonds, chevre + blood orange vanilla vinaigrette

Oil + Vinegar – Pairing – Creamsicle:

BLOOD ORANGE fused olive oil
VANILLA white balsamic vinegar

Arugula + Fennel Salad with sugared citrus almonds, chevre + blood orange vanilla vinaigrette

Enjoy this salad on its own, or topped with sliced chicken breast or maple salmon.

Arugula + Fennel Salad with sugared citrus almonds, chevre + blood orange vanilla vinaigrette

Ingredients

For Sugared Citrus Almonds

  • ¾ cup blanched, slivered (not sliced) almonds
  • zest of half navel orange
  • 1 teaspoon DANA’S BLOOD ORANGE olive oil
  • 1½ tablespoons granulated sugar
  • pinch of salt

For Salad

  • 8 cups baby arugula (about ½ of a 5 oz. package)
  • 2 cups fennel, very thinly sliced
  • 1 large navel orange, peeled and cut into 1” pieces
  • ½ small package (70 gr) goat cheese, crumbled
  • ¾ cup sugared citrus almonds, see above
  • 2 tablespoons DANA’S VANILLA white balsamic vinegar
  • 2 tablespoons DANA’S BLOOD ORANGE olive oil

 

Method

For Sugared Citrus Almonds

  1. In a large sauté pan set over medium heat, toast the almonds until golden brown, stirring often, about 5 minutes, being careful not to burn.
  2. Once the nuts are toasted, remove the pan from the heat. Add the olive oil (1 teaspoon) and the orange zest to the nuts, stir to coat. Add the granulated sugar and salt and toss to coat. Set aside.

For Salad

  1. Prepare vinaigrette: Place two tablespoons of blood orange olive oil with two tablespoons of vanilla balsamic in a mason jar or other jar with lid, shake well.
  2. In a large bowl, toss together the arugula, fennel, oranges, goat cheese and almonds. Add the vinaigrette and toss to coat.