Courtesy of Capay Valley Farm Shop
1 bunch of baby fennel bulbs, trimmed, some fronds reserved
2 navel oranges or tangelos peeled and sliced in rounds
1/2 lb spinach or salad greens, rinsed & stemmed
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
- Combine greens, fennel and citrus in a salad bowl.
- Distribute dressing evenly and toss to combine.
- If making ahead of time, allow fennel and citrus to marinate in dressing before combining.
- Garnish with chopped fennel fronds.