Roast Citrus And Fennel Salad With Honey Horseradish Vinaigrette Recipe

Name: Roast Citrus And Fennel Salad With Honey Horseradish Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 3 clementines or blood oranges, sliced 1/4 inch thick, seeds removed; 2 Meyer lemons, sliced 1/4 inch thick, seeds removed; small bulb of fennel, quartered and sliced 1/4 inch thick; reserve fronds and chop them; 1 tablespoon olive oil; salt and pepper; 3 cups baby spinach; 1/2 cup toasted pecans; 3 ounces smoked cheddar, cut into small dice; For the dressing; 3 tablespoons honey; 1 tablespoon prepared horseradish; 3 tablespoons sherry or white wine vinegar; 1/4 teaspoon smoked paprika; pinch or two of kosher salt and black pepper; 1/3-1/2 cup olive oil

Servings: persons

For the Salad
3 clementines or blood oranges, sliced 1/4 inch thick, seeds removed
2 Meyer lemons, sliced 1/4 inch thick, seeds removed
small bulb of fennel, quartered and sliced 1/4 inch thick; reserve fronds and chop them
1 tablespoon olive oil
salt and pepper
3 cups baby spinach
1/2 cup toasted pecans
3 ounces smoked cheddar, cut into small dice
For the dressing
3 tablespoons honey
1 tablespoon prepared horseradish
3 tablespoons sherry or white wine vinegar
1/4 teaspoon smoked paprika
pinch or two of kosher salt and black pepper
1/3-1/2 cup olive oil

1
Heat oven to 425. Toss citrus slices and fennel with olive oil and place on cookie sheet in one layer. Season generously with salt and pepper. Roast until lightly charred and caramelized, 15-20 minutes. (Time depends on the thickness of the slices. Watch them toward the end and turn them occasionally so they don't burn. They're best when they're very crispy and slightly charred so you do want to cut them an thinly and evenly as possible.) Remove from oven and let cool to room temperature.
2
Make dressing. Stir honey, horseradish, vinegar, paprika, salt and pepper together. Just before serving, whisk in olive oil a little at a time till the dressing is to your liking. (I like dressing tart, so I try to be flexible here.)
3
Place spinach and reserved chopped fennel fronds in serving bowl. Pour a small amount of dressing over the spinach--just enough to barely coat it. Add roasted citrus and fennel and smoked cheddar. Toss salad and add more dressing--a little at a time-- as needed. Taste and adjust seasoning. Sprinkle salad with pecans and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: For the Salad, 3 clementines or blood oranges, sliced 1/4 inch thick, seeds removed, 2 Meyer lemons, sliced 1/4 inch thick, seeds removed, small bulb of fennel, quartered and sliced 1/4 inch thick; reserve fronds and chop them, and more.

Yes, Roast Citrus And Fennel Salad With Honey Horseradish Vinaigrette 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.

Roast Citrus And Fennel Salad With Honey Horseradish Vinaigrette

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