Don't forget the fennel tops
Sometimes a light and vibrant citrus salad is exactly what hits the spot. Pair this with the bitterness of fennel, the nutty flavor of pistachios, and the tart Dijon, and you have a perfectly balanced dish. This salad is a great way to elevate your table for dinner guests at the start of summer!
P.S. Don't throw away those fennel tops! They make for a great garnish and taste delicious.
Ingredients
2 tbsp olive oil
Juice of half a lemon
1 tbsp Dijon mustard
1/2 tsp salt
1/2tsp pepper
INGREDIENTS:
1 handful of arugula
1/2 fennel bulb shaved
1 sprig of mint
1 tbsp fennel tops
Slices of citrus peeled (grapefruit, blood orange, naval orange)
2 tbsp pistachios
Preparation
1. Mix the salad dressing in a small dish and stir ingredients until fully combined.
2. Peel the citrus fruit, fully removing the skin.
3. Shave the fennel bulb with a mandolin.
4. Layer in the ingredients of the salad, then drizzle the dressing on top and enjoy!