Sherry Orange Caramelised Fennel With Goats Curd Recipes

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ARUGULA SALAD WITH ORANGES AND CARAMELIZED FENNEL



Arugula Salad with Oranges and Caramelized Fennel image

Provided by Kate Fogarty

Categories     Salad     Roast     Vegetarian     Low Cal     High Fiber     Dinner     Orange     Fennel     Arugula     Winter     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
6 fresh thyme sprigs
6 tablespoons extra-virgin olive oil, divided
1/4 cup Sherry wine vinegar
1 tablespoon Dijon mustard
4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
2 5-ounce packages baby arugula

Steps:

  • Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
  • What to drink:
  • To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.

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