Blood Orange and Fennel Salad

  • Servings: 2

Ingredients:

Salad:




½

fennel


bulb
, thinly
sliced
horizontally
to

the
root





1

cup

arugula






½

cup

baby spinach






½

cup
red
leaf

lettuce






1

tablespoon

mint
, thinly
sliced





1

tablespoon
fresh
basil
, julienne




¼

cup
micro greens





2

blood oranges
, segmented
slices
, juice squeezed
and
reserved from leftover pulp
Vinaigrette:




1

tablespoon

honey






1

tablespoon

blood orange

juice





1

tablespoon

red wine vinegar






Salt

and

pepper
,

to
taste






3

tablespoons

olive oil






1

tablespoon

shallots
, minced





Parmesan cheese

, shaved (
for
garnish)





Croutons

(If desired)