Citrus Fennel and Avocado Salad
Yield: Serves 4
3 Cara Cara oranges, peeled and sliced into rounds.
2 Minneola oranges, peeled and sliced into rounds.
2 blood oranges, peeled and sliced into rounds.
2 heirloom oranges peeled and sliced into rounds.
3 mandarin oranges, peeled and sliced into rounds.
½ fennel bulb, cored and very thinly sliced on a mandolin
1 large avocado, peeled and pitted, sliced.
½ large shallot peeled and very thinly sliced on a mandolin
1/3rd cup finishing type of extra virgin olive oil
2 T champagne vinegar
1 T honey
½ tsp Dijon mustard
Flake style sea salt and freshly cracked black pepper.
¼ cup mint leaves
Reserved fennel fronds
Procedure:
Slice the peels off the citrus. Make sure there is little to no pith, which is the white part of the peel. Place in a bowl or plate. Layer with fennel slices.
Add avocado slices and shallot.
In a small bowl, whisk the olive oil into the champagne vinegar and mustard until emulsified. Add the honey and whisk to mix. Season with salt and pepper. Pour dressing over the salad and season with sea salt and pepper. Top with fennel fronds and mint leaves.