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Blood Orange & Fennel Salad Cooking Video

This video is over a year old, but I’m just now getting around to editing it. Yikes. Enjoy!

blood orange & fennel salad w/ sweet mustard dressing

1 fennel bulb, thinly sliced
1 red pepper, thinly sliced
1 blood orange, peeled and sliced
1 head of leafy lettuce, washed and torn into pieces
1 avocado, cubed (missing in the video)
1 cup walnuts, toasted and chopped

Sweet Mustard Dressing:

1 blood orange, zested and juiced
1 tablespoon grapeseed oil
2 tablespoons agave nectar or maple syrup
1/4 cup Dijon mustard
1/4 cup sherry wine or red wine vinegar
Pinch of sea salt and black pepper

preparation

Blend all dressing ingredients in a small bowl or glass jar. Soak fennel, red pepper in dressing for 30 minutes.

Place lettuce and avocado in a bowl. Pull veggies out of dressing and scatter on top. Refrigerate dressing and keep up to one week to use on other salads. Sprinkle walnuts on salad and serve immediately.