SALAD INGREDIENTS:
3 large oranges, peeled and sliced ¼” thick (or substitute another variety)
1 fennel bulb, thinly sliced, fronds reserved for garnish
¼ small red onion, thinly sliced
½ C brine cured olives such as, Kalamata or Nicoise pitted and halved
Fennel fronds for garnish
CRANBERRY CHERRY VINAIGRETTE INGREDIENTS:
2 C unsweetened cranberry juice
½ C dry red wine (may be omitted)
1/2 C dried cherries
3 T olive oil
1 small shallot, minced fine
2 T fresh orange juice
2 T red wine vinegar
2 t dijon mustard
1 T reserved fennel fronds. chopped
METHOD:
Combine cranberry juice, dried cherries and wine in a small saucepan. Bring to a boil over high heat and reduce heat to medium. Simmer until liquid is reduced to 1 cup.
Meanwhile, sauté shallot in olive oil until softened but not browned. Add reduced cranberry/cherry mixture and puree using an immersion blender or food processor until well combined. Add remaining ingredients and season to taste with salt and pepper. Set aside to cool before adding to salad.
Arrange oranges, fennel and onion decoratively on platter. Scatter the olives around and drizzle the vinaigrette on top. Garnish with fennel fronds and serve.
Serves 4-6
