I love this recipe; the simplicity of using only 3 main ingredients is not only inexpensive but it allows the all the ingredients to stand out. Late winter/early spring is the best time to get great oranges. I love the classic combination of fennel and orange, I think the hazelnuts bring warmth to the dish. The perfect early spring salad.
2 navel oranges, supreme by cutting away peel then removing segment without any portion of the pith or membrane (see pictures)
3 small bulb fennel, quartered, cored and very thinly sliced crosswise (I like to use a mandolin in its finest setting)
Coarsely chopped fennel sprigs from the top of fennel bulb
1 small shallot diced fine
1/4 teaspoon salt
Freshly ground pepper, to taste
¼ cup toasted hazelnuts
Blood Orange Vinaigrette
1 ½ cups fresh squeezed blood orange juice or regular O.J will do
2 TBS of sherry vinegar
1tsp Dijon mustard
2 tsp smoked paprika
½ cup extra virgin olive oil
In a saucepan over high heat, reduce the orange juice to about ¼ cup. Let it cool slightly.
Combine the orange syrup, vinegar, mustard and paprika powder in a blender and blend 30 seconds with the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
Combine orange segments, fennel, salt and pepper in a bowl lightly add blood orange vinaigrette (don’t over dress). Gently toss to mix. Just before serving, sprinkle nuts and fennel sprigs over the salad.