Fennel citrus salad

Sam and Shawnda Marmorstein
Los Olivos Wine Merchant & Café, Los Olivos

Citrus brings out the distinct flavors of fennel, while adding a layer of zestiness to a salad that also features the bitterness of radicchio and the brightness of radishes. The chevre and fresh herbs add balance to this colorful combination.

Ingredients

Vinaigrette
3 cups orange juice
1 small shallot, sliced
3 sprigs thyme
1/4 cup white wine vinegar
1 tsp. Dijon mustard
1 1/2 cups extra virgin olive oil
Salt and pepper, to taste

Salad
4 cups shaved fennel
3 cups segmented tangerines
2 cups shaved radishes
1 head radicchio, sliced
1/2 cup picked herbs, such as tarragon, chervil, chives, parsley and/or dill
1 1/2 cups chevre

Directions

For vinaigrette: In a saucepan, combine orange juice, shallot and thyme and reduce by half over medium heat. Discard thyme. Transfer mixture to a bowl and chill in the refrigerator until cool, approximately 1 hour, or up
to a day in advance. Place chilled mixture in a blender and add vinegar and mustard. Puree and drizzle in olive oil on high speed. Taste and season.

For salad: In a bowl, combine fennel, tangerines, radishes and radicchio. Toss with vinaigrette. Arrange on plates and garnish with herbs and chevre.

Serves 4