Spring Greens with Orange-Fennel Vinaigrette

Spring Greens with Orange-Fennel Vinaigrette
Photo by Maren Caruso


  • 12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
  • ½ cup extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • 2/3 cup walnuts
  • ¼ cup fresh fennel bulb
  • 1 cup green onions
  • 2 teaspoons grated orange peel
  • + 5 more ingredients
    • 2 tablespoons shallots
    • 3 blood oranges or seedless oranges
    • ¼ cup fresh blood orange juice or fresh orange juice
    • 2 tablespoons fennel fronds
    • 1 teaspoon honey

Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.) Cut peel and white pith from oranges. Workin...

View full recipe at Epicurious


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