For the Salad:
·6 cups salad mix or lettuce of choice
·1 fennel bulb, thinly sliced
·½ red onion, thinly sliced
·2-3 oranges, peeled and cut into segments, save the rest for the dressing
·¼ cup toasted walnuts
·¼ cup shaved romano cheese
For the Vinaigrette:
·¼ cup extra virgin olive oil
·1/2 cup freshly squeezed
orange juice
·1 tablespoon white wine vinegar
·1 teaspoon Dijon mustard
·Salt and freshly ground black pepper, to taste
Place the lettuce in a large salad bowl and toss in the sliced fennel and red onion. Top with orange segments. Combine the vinaigrette ingredients in a small mason jar. Put the lid on tightly and shake until well combined. Drizzle the salad with the vinaigrette, then sprinkle the walnuts and cheese on top. Serve and enjoy!
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
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