Blood Orange, Fennel and Avocado Salad with Lemon Citronette

Ingredients

• 4 large handfuls of spring greens
• 2 blood oranges, sliced into segments
• 1 bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)
• 1 avocado, diced
• 2 ounces (about ⅓ cup) goat cheese, crumbled
• 3 tablespoons sliced almonds
• ¼ cup olive oil, more to taste
• 1 lemon, preferably organic, zested and juiced
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• Sea salt and lots of freshly ground black pepper, to taste

Instructions

1. Lightly toast the almonds: In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat and transfer to a plate.
2. In a large serving bowl, combine the greens, segmented blood oranges, sliced fennel, diced avocado, goat cheese and warm almonds. If the fennel’s feathery fronds (say that five times fast) are in good shape, chop up a handful’s worth and toss them into the salad.
3. In a small bowl, whisk together the dressing ingredients until well blended. Whisk in more olive oil if the dressing tastes too tart. The final result should be pleasantly tangy.
4. Once you’re ready to serve, drizzle citronette over the salad (you might not need all of it) and toss. Serve immediately.