Fennel and Orange Dressing

Ingredients

• 1 cup chopped fennel
• 1 cup chopped onion
• 7 tablespoons extra-virgin olive oil, divided
• 2 pinches saffron
• 1 pinch cayenne
• 1 pinch paprika
• 3 tablespoons Champagne vinegar
• 1/2 cup vegetable broth
• 1 teaspoon orange zest
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon kosher salt

Preparation

1. 1. Cook fennel and onion in 2 tbsp. extra-virgin olive oil in a large frying pan over medium-low heat until well caramelized, about 30 minutes. Add saffron, cayenne, and paprika; cook until fragrant, 1 minute.
2. 2. Remove from heat and add vinegar, broth, zest, rosemary, and salt. Let cool. Whisk in 5 tbsp. more extra-virgin olive oil.
3. Note: Nutritional analysis is per tbsp.