spring has sprung! And with spring, we have spring veggies popping up everywhere!
( my local farmers’ market starts up again this Saturday and I’m giddy with excitement! )
Today’s dish is a combo of sweet and savory, crunchy and tart.
Spinach fennel salad with blood orange and herbed Gouda
1 fennel bulb
1 small blood orange
Small handful of pecans
Small block of Gouda cheese ( I found one with cinnamon notes, use what you like ) , chopped
Handful of baby spinach
Extra virgin olive oil ( for the dressing )
Start by cutting top of of fennel bulb, reserving some frawns for garnish. Cut bulb in half, remove outer tough leaves and cut a V in the base to remove tough bulb
Using a grater, grate some on the orange zest and place in small jar for dressing. Juice half of the orange into the same jar. Add equal amount of olive oil, sea salt and pepper. Place top on jar and set aside until ready to serve.
Toast pecans in dry skillet over medium heat, watching carefully so that they don’t burn. When cool enough to handle, roughly chop and set aside.
Peek skin off of remaining blood orange half and separate into sections.
Start by adding spinach to a serving bowl and surround the edges woth the slivered fennel.
Scatter orange wedges, cheese, and nuts on top. Sprinkle frawns on top.
When ready to serve, shake dressing in jar, drizzle atop salad and toss to serve!
I’m looking forward to many fun salads this season !
More salad recipes