Fennel, Arugula, and Orange Salad with Orange Pecan Vinaigrette
Take the brightness of fennel mingle it with peppery arugula and toss with orange, avocado, toasted pecans, and some fresh Parmesan and Fontina. Then dress it with orange pecan vinaigrette – absolutely wonderful for a midweek or weekend meal!
Equipment
- Food processor
Ingredients
- For the vinaigrette:
- Zest from 1 navel orange, about 2 teaspoons
- Juice from 1 large navel orange, about ½ cup
- 2 tablespoons champagne vinegar
- ½ teaspoon chopped garlic
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons sugar
- ⅔ cup extra-virgin olive oil
- 6 tablespoons toasted pecans
- For the salad:
- 4 cups arugula
- 1-½ cups thinly sliced fennel, about 1 small bulb, white portion only
- 1 large navel orange, chopped
- 1 avocado, cubed
- ½ cup shaved Parmesan and Fontina cheese blend
- ½ cup chopped toasted pecans
Instructions
- To make the vinaigrette:
- Combine the orange zest and orange juice with the champagne vinegar, garlic, kosher salt, pepper and sugar in a food processor. Process for about 20 to 30 seconds to blend together.
- Add the olive oil and process for about 30 seconds.
- Toss in the toasted pecans and process until the vinaigrette is blended and the pecans are finely chopped, about 1 to 2 minutes.
- To assemble the salad:
- Mix the arugula with the sliced fennel and orange pieces in a large bowl. Add the shaved cheese, the avocado along with the toasted pecans.
- Season with a sprinkle of kosher salt and freshly cracked black pepper. Drizzle the vinaigrette over the salad and toss to coat.