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Prep time
20 minutes
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Serves
2-4
Author Notes
I love spring time! The flowers are starting to bloom and the produce is so beautiful. If I'm ever short on recipe inspiration the first place I go is to my local farmers market. The assortment of beautiful produce gives me life and that is exactly what this salad does!
The combination of the crunch from the asparagus and fennel paired with the brightness of the citrus is truly all you want and need in a spring salad. Plus, the colors in this salad is stunning so it’s perfect if you want to entertain with it.
—Melissa Ward
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Ingredients
- Salad
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2
Blood Oranges
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2
Cara Cara Oranges
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1
Small Fennel Bulb
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10
Asparagus Stalks
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2 ounces
Arugula Micro Greens
- Cara Cara Vinaigrette
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1/4 cup
Extra Virgin Olive Oil
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1/4 cup
Fresh Squeezed Cara Cara Juice
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1 tablespoon
Dijon Mustard
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Salt
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Pepper
Directions
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In a small bowl add olive oil, orange juice, and dijon mustard. Whisk to combine. Add salt and pepper to taste. Set aside.
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Using a mandoline, slice the fennel on the 2nd thinest setting. If you don’t have a mandolin, slice as thin as you can with a knife.
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Next, shave the asparagus using the mandolin. If you don’t have a mandolin, cut the asparagus in half lengthwise.
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Using a pairing knife, cut the peel off the the oranges.
Once peels are removed, slice oranges into 1/4” thick discs.
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To plate, lay the micro greens on a plate. Add the fennel, citrus, and asparagus on top of the greens.
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Drizzle with vinaigrette. Depending on preference, you may not use all the dressing. You can store it in the fridge for up to 5 days.
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