Directions for: Raw Fennel Salad with Orange Curry Dressing
cup extra virgin olive oil
cup white wine vinegar
Tbsp Dijon mustard
cup orange marmalade
Tbsp fennel seeds
tsp vanilla extract
Tbsp anise liqueur
Tbsp curry powder
bulb fennel, fronds reserved, thinly sliced on mandolin
oranges, peeled and cut in segments
1. Pour the olive oil, vinegar, Dijon, marmalade, fennel seeds, vanilla, liqueur, curry powder, salt and pepper to your blender and pulse to create a smooth vinaigrette.
1. Toss the thinly sliced fennel with about one quarter of the vinaigrette. Keep the remainder in the fridge for your next salad. Finish by adding the orange segments and reserved fronds. Serve and share.