A wonderful, fresh, summery dish, and very easy to make. I’m relatively new to fennel, but this recipe definitely highlights the wonderful, licorice-y flavor and compliments it well with the citrus. This would be a great choice to accompany a fish or chicken dish.
1 bag baby spinach
2 navel oranges, sectioned (use a bowl to catch the juice)
½ fennel bulb, sliced thinly (if you have fronds from the fennel, chop a teaspoonful)
¼ c sliced roasted almonds or walnuts
1 T chopped mint
3 T olive oil
The juice from sectioning the oranges, plus a little orange juice if needed
½ t cumin
1/2t onion powder
Salt and pepper to taste
Whisk together the olive oil, orange juice, cumin, onion powder, and season.
Mix together salad ingredients, toss with dressing, and serve.
**optional add-ins: red onion, red bell pepper