Roasted Fennel and Orange Salad
Source: Olivier Said and Chef MikeC, Kitchen on Fire
This recipe was demonstrated for CUESA's Market to Table program on February 4, 2012.
3 large fennel bulbs, cut into thin wedges
3 tablespoons plus ½ cup olive oil
1½ tablespoons lemon thyme, minced
Salt and pepper to taste
3 tablespoons champagne vinegar or juice of 1 Meyer lemon
1 tablespoon Dijon mustard
1 tablespoon honey
2 medium oranges, peeled and cut into segments
¼ small red onion, shaved thinly
3 to 4 ounces goat cheese, crumbled
¼ cup parsley, minced
1. Preheat the oven to 400˚F.
2. Toss the fennel with the 3 tablespoons olive oil, lemon thyme, salt, and pepper to coat well. Transfer to an oiled sheet tray and roast in the oven for about 25 to 35 minutes, flipping the fennel over half way through the cooking, until tender and nicely browned.
3. In a large bowl, whisk together the vinegar, mustard, and honey until well blended. Slowly whisk in the ½ cup olive oil until well incorporated. Season with salt and pepper.
4. Toss the fennel, oranges, and onion with the vinaigrette. Divide among the serving plates along with the goat cheese. Garnish with the parsley.