Spring Greens With Orange Fennel Vinaigrette Food

SPRING GREENS WITH ORANGE-FENNEL VINAIGRETTE

Steps:

• 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. Working over bowl, cut between membranes to release orange segments from pith.
• Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

SPRING SALAD WITH FENNEL AND ORANGE

Steps:

• Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

MIXED FRUIT AND SPRING GREENS WITH WHITE CHOCOLATE-ORANGE VINAIGRETTE

Steps:

• Drain Mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit. Set aside.
• To make the dressing, in a small saucepan over medium-low heat, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar. Gently heat until sugar is dissolved. Remove from heat. Stir in white chocolate until melted. Set aside to cool. Do not refrigerate, as white chocolate will set.
• Before serving, slowly whisk in olive oil. Spoon desired amount over salad and toss. Serve remaining dressing on side.

SPRING GREENS WITH ORANGES

Steps:

• Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.

MIXED GREENS WITH ORANGE JUICE VINAIGRETTE

Steps:

• In a small bowl, whisk the first six ingredients. Place salad greens in a large bowl. Drizzle with vinaigrette; toss to coat.

FENNEL CRUSTED TUNA WITH ORANGE GINGER VINAIGRETTE

Steps:

• In a non corrosive pan saute ginger in 1 tbl olive oil for 1 minute.
• Add shallots and garlic, continue to cook for 1 minute.
• Deglaze with sherry and vinegar.
• Add orange juice, soy and rosemary.
• Reduce by 3/4.
• Add chicken stock and cook 3 minutes.
• Strain and place in blender.
• Blend on low adding olive oil until all incorporated.
• Keep warm.
• Grind fennel, coriander and peppercorns.
• Spread on plate.
• Whip egg whites to break up in a container large enough to hold tuna.
• Season tuna with salt, dip in egg and coat with spice mix.
• Saute in hot pan with olive oil until rare- med rare.
• Coat warm plate with vinaigrette, slice tuna and arrange on plate.
• Serve with greens as a salad.

MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. In a large bowl, toss greens with 1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with remaining vinaigrette.

SALAD GREENS WITH ORANGES, STRAWBERRIES AND VANILLA VINAIGRETTE

Steps:

• Mix oil. vinegar, vanilla extract, salt, sugar and ground black pepper in small bowl with wire whisk until well blended.
• Toss greens with oranges, strawberries and pecans n large bowl (or divide among individual serving plates). Serve with vanilla vinaigrette.