Fennel and Blood Orange Salad with Frisee
Serves 4-6 1 head Frisee (baby curly endive), washed and carefully torn and dried on a clean towel 1 fennel bulb, trimmed sliced paper thin on a mandolin 2 bloo
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Citrus press
- Kitchen towel
- Serving platter
Ingredients
- 1 head Frisee (baby curly endive), washed and carefully torn and dried on a clean towel
- 1 fennel bulb, trimmed sliced paper thin on a mandolin
- 2 blood oranges, peeled and cut into supreme sections
- 1 blood orange, juiced
- 1 tbl sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- 3 oz Extra virgin olive oil
- Salt
- pepper
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