Blood Orange & Fennel Salad with Mango Vinaigrette

As January is now upon us and the Christmas holidays are officially at a close, I thought I would start the new year off with one of my favourite winter salads. Blood oranges have to be at the top of my list when it comes to citrus fruits: not only are they gorgeous to look at, but there depth of flavour lends a complexity to any dish that they grace. I love them with fennel - the softness of the oranges mixed with the crunch of julienned fennel is a delight and their flavours are so fresh together that I always find myself craving this dish after the richness of a month full of culinary excess.

This is the perfect side dish to a simply prepared pork loin or other light protein, alternatively this salad makes an elegant first course if you're feeling up to a more ambitious meal. For myself, this month is all about clean eating - looks like we're off to a good start!

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Salad

  • 2 blood oranges, skins sliced off and orange sliced thinly 

  • 1 medium to large fennel bulb, cored and thinly sliced

  • fennel fronds, chopped

  • 4 cups (roughly) winter greens - mixed baby kale, arugula, etc.

  • walnut, halved (optional)

Mix ingredients together in a big bowl and toss with just enough dressing to coat lightly. Arrange on individual plates.

Vinaigrette

  • 1 mango, peeled, and cut into chunks

  • 1/4 cup champagne vinegar 

  • 2 tbsp. freshly squeezed lemon juice

  • 2 tsp. Dijon mustard

  • 1 tsp. honey

  • 1 Tbsp. olive oil

  • 1/2 tsp. sea salt

Put all ingredients in a food processor and pulse lightly until mixture is smooth. Store in the refrigerator for up to one week.

saladsdanielle acken