Arugula & Fennel Salad with Blood Oranges and Chive Vinaigrette
PREP: 5 MINUTES
COOK: 10 MINUTES
SERVINGS: 3 - 4 SERVINGS
This spring arugula salad has a wonderful flavor combination, including fresh fennel, blood oranges, toasted hazelnuts, dill Havarti shredded cheese and a homemade chive vinaigrette. Serve on Easter to accompany your glazed ham or enjoy this spring recipe as a dinner side dish.
- 1/2 cup olive oil
- 1/4 cup chives, chopped
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar (apple cider vinegar would work as well)
- 1 Tbsp Dijon
- 1 tsp honey
- salt & pepper, to taste
- 1/4 cup hazelnuts, roasted
- 2 small blood oranges
- 1 bag arugula
- 1 bulb fennel, thinly sliced on mandolin
- 1/2 cup Dill Havarti cheese, shredded
Combine all vinaigrette ingredients in a mason jar and shake until thoroughly combined.
Roast hazelnuts on a small sheet pan at 325°F for about 10-15 minutes or until slightly golden brown and fragrant. Set aside to cool before adding to salad. Slice two blood oranges into small wedges. In a large salad bowl, combine arugula, sliced fennel, blood orange slices, roasted hazelnuts and shredded cheese. Drizzle vinaigrette on top when ready to serve.
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