Its fennel time…
As a member of the Tierra Miguel Farms Consumer Supported Agriculture program, I received fennel in my share box this week. The bulbs were small, just the way I like them for the most bold flavor and crisp texture.
Fennel & Citrus Salad
4 cups spinach leaves
1 Valencia orange, zest cut from outside, then juiced
1 small bulb of fennel, bulb (crown) shaved, and fronds torn into small clusters
1/4 cup pecans (candied pecans are a delicious options)
2 tablespoons chopped chives
yacon syrup (or other natural sweetener such as maple or raw honey)
Himalayan sea salt
optional: add avocado slices for added, sustaining fats and a creamy finish
Remove the zest of the orange, being sure there is no white pith on the back of the zest. Cut the zest into thin strips and reserve. Make dressing by whisking orange juice, olive oil, rice vinegar, sweetener, and salt. Toss spinach and shaved fennel in dressing and divide among plates or bowls. Top each serving with pecans, julienned rind, chives, and the fronds of the fennel. Enjoy.