Saturday, February 27, 2010
Fennel Salad with Blood Orange, Rogue Smokey Blue Cheese & Spicy Pecans
It's been soup and winter salads here this week. Last night's Savoy Cabbage and Apple Salad recipe is on the White House Gardens CSA blog here. The latest round of snow dampened my enthusiasm for Cleveland Restaurant week, and I ended up canceling reservations for Lola (last night) and Crop, tonight.
So a little fishing through the fridge for salad fixings turned up a bulb of fresh fennel, some blood oranges, and a bit of Rogue Creamery Smoky Blue Cheese. I scored the cheese last Friday when I cashed in my monthly drawing winnings of a $25 gift certificate for The Cheese Shop at West Side Market.
I used another West Side Market vendor find for the dressing, The Olive and The Grape's Blood Orange Grapeseed Oil.
Fresh Fennel Salad with Blood Orange, Rogue Creamery Smokey Blue Cheese and Spicy Pecans
1 medium sized bulb of fresh fennel
2 Blood Oranges, peeled and supremed
2 T. Blood Orange Grapeseed Oil
1 T. Cider Vinegar
1 t. fresh lemon juice
1/4 c. Rogue Creamery Smokey Blue Cheese, Crumbled
1/4 c. Trader Joe's Sweet and Spicy Pecans, chopped
Remove top and a slice off bottom of the bulb of fennel, reserving some fronds for garnish. Shave the fennel thinly on a mandoline , top side down, discarding chunks of core at the bottom (fatter) end.
Combine oil, vinegar, lemon juice and season with salt & pepper in small jar with tight fitting lid; shake to combine.
Toss fennel with dressing in medium bowl. Arrange fennel on four serving plates. Garnish with orange segments, blue cheese, pecans, and fennel fronds.