Blood Orange and Fennel Salad

We came back home on Monday night and things just seem to start to be back in order. I’m (almost!) finally unpack, the kitties are not bouncing off the wall of excitement of seeing us again and our diet is back to normal and not just made mostly of wine, cheese and chocolate anymore. While the holidays are nice, it’s also really nice to be back to normal. I am still not finished with my chocolates and all but I was looking for a simple and healthy lunch today and since I got these beautiful blood oranges at our green grocer this week, I decided to put them in a salad where they can shine.

blood-orange-fennel-and-beet-salad

I know it is nothing special but I figured I might as well share as it is so pretty (and delicious). I am a big ricotta fan (well, very very big fan to be honest) and since we had some I though it would be nice in the salad to add a bit of creaminess against the orange and fennel which are both pretty sharp. If you don’t like ricotta you can probably add goat cheese or feta (or no cheese at all), I though some kind of toasted nuts (almonds? walnuts?) would also be nice but we had none at the time so that will be for the next winter salad.

Blood Orange and Fennel Salad

  • 2 blood oranges, cut in supremes
  • 1 small bulb of fennel, sliced
  • romaine lettuce
  • arugula
  • ricotta cheese

Vinaigrette

  • 3 tbsp olive oil
  • 1 tsp apple cider vinegar
  • salt, pepper

Put all in a bowl. In a glass (or small bowl) whisk the vinaigrette together. Add to the salad, toss and serve.