Warm Citrus Salad Olive Vinaigrette

As we transition into colder days, this dish masters the art of balance. It's savory, salty, sweet, and herbaceous, and it proves that fennel with its unique flavor can please every palette.

Salad

1 large, or 2 small fennel bulbs

1 bulb of endive, thinly sliced

4 figs, quartered, or dates

1 blood orange, or other citrus

3 radishes, thinly sliced

1/8 cup red onion, thinly sliced

1 round of fresh Burrata, or mozzarella,

1 handful of fresh parsley, or basil, chopped

8 mint leaves, torn into pieces

1/4 cup pistachio nuts, chopped

Vinaigrette

1/4 cup extra virgin olive oil

1 lemon, juiced, and zested

1/4 cup, kalamata olives, pitted, sliced

1 tbsp capers, chopped

1 tbsp. balsamic vinegar

1/2 tsp. salt

pinch of red pepper flakes

Method

Combine the lemon juice, balsamic vinegar, olives, capers, salt, red pepper flakes, and sliced red onion in a medium bowl. Let sit for five minutes. Whisk in the olive oil. Stir well and set aside.

1. Remove the top fronds and stems from the fennel bulbs, cutting close to the bulb. Set aside the fronds for garnish. Cut the fennel bulbs in half from top to bottom and cut out the rigid core from each half. Using a mandoline or knife, slice the fennel halves as thinly as possible. Set aside.

2. Slice the endive into long strips. Thinly slice the radishes. Peel the oranges until you get to the flesh. Slice the oranges into rounds, 1/4 inch thick. Do a rough chop of the basil, or parsley. Tear the mint into small pieces. Slice the Buratta, or fresh mozzarella into small pieces.

Assembly - Serve at room temperature

On a large dish, lay the fennel slices onto the plate. Lay the radishes on top of the fennel. Add slices of endive, oranges, figs, or dates. Soak the dates, if using them, then chop. Add the Buratta. Drizzle the vinaigrette all around the salad. Add the basil, parsley, and mint leaves. Garnish with fennel fronds and pistachios.

Laurie Richardone is a seasonal gluten free chef and certified health coach. To work with Laurie, visit LaurieRichardone.com