Blood Orange, Fennel, Goat Cheese And Hazelnut Sala

Name: Blood Orange, Fennel, Goat Cheese And Hazelnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Blood Orange, Fennel, Goat Cheese and Hazelnut Salad; 1/4 cup Chopped Hazelnuts; 4 cups Mixed field greens and butter lettuces; 1/2 Bulb Fennel, Julienned (about 1 Cup); 1/3 cup Blood Orange Vinaigrette (recipe follows); 3 Small (or 2 Medium) Blood Oranges, Supremed; 2 ounces Goat Cheese; Blood Orange Vinaigrette; 1 Medium Shallot, Minced; 1 teaspoon Zest from Blood Orange (one small); 3 tablespoons Blood Orange Juice (from 2-3 small); 1 tablespoon White Wine Vinegar; 1/2 teaspoon Salt; 1 pinch Sugar; 1/2 cup Olive Oil; Ground Pepper

Servings: persons

Blood Orange, Fennel, Goat Cheese and Hazelnut Salad
1/4 cup Chopped Hazelnuts
4 cups Mixed field greens and butter lettuces
1/2 Bulb Fennel, Julienned (about 1 Cup)
1/3 cup Blood Orange Vinaigrette (recipe follows)
3 Small (or 2 Medium) Blood Oranges, Supremed
2 ounces Goat Cheese
Blood Orange Vinaigrette
1 Medium Shallot, Minced
1 teaspoon Zest from Blood Orange (one small)
3 tablespoons Blood Orange Juice (from 2-3 small)
1 tablespoon White Wine Vinegar
1/2 teaspoon Salt
1 pinch Sugar
1/2 cup Olive Oil
Ground Pepper

1
Preheat oven to 350. Spread hazelnuts on baking sheet and place in oven for 5 minutes until toasted and fragrant. Place hazelnuts in a clean dish towel and rub the nuts vigorously to remove the skins (you don't have to get them all), set aside.
2
Wash and dry salad greens. Combine salad greens and fennel in salad bowl. Pour 1/3 cup of vinaigrette around the inside edges of the bowl and gently combine with greens. Add more as needed.
3
Divide dressed greens onto two serving plates, top each with half of hazelnuts, oranges and goat cheese and serve.
4
Combine shallots, zest, juice, vinegar, salt and sugar in a small bowl and whisk to combine.
5
Slowly pour in olive oil in a thin stream while whisking into the shallot juice mixture until combined and almost creamy.
6
Season with additional salt if necessary and pepper.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Blood Orange, Fennel, Goat Cheese and Hazelnut Salad, 1/4 cup Chopped Hazelnuts, 4 cups Mixed field greens and butter lettuces, 1/2 Bulb Fennel, Julienned (about 1 Cup), and more.

Yes, Blood Orange, Fennel, Goat Cheese And Hazelnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Blood Orange, Fennel, Goat Cheese And Hazelnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions