This was a nice, refreshing salad. A change from our typical croutons and balsamic salad. Spring Green Salad with Orange-Fennel Vinaigrette Makes 8 servings. Recipe from Epicurious. Ingredients 1/4 cup fresh blood orange juice or fresh orange juice 2 tablespoons minced shallots 1 tablespoon fresh thyme leaves 2 teaspoons (packed) grated orange peel 1 teaspoon honey 1/2 cup extra-virgin olive oil 1/4 cup finely chopped fresh fennel bulb 2 tablespoons chopped fennel fronds 3 blood oranges or seedless oranges 12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens 1 cup chopped green onions 2/3 cup walnuts, toasted Directions 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.

Oct. 1, 2021, 11:26 a.m.

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