4 cups thinly sliced fennel bulb (about 2 large bulbs)
1 1/2 cups orange sections (about 3 oranges)
2 tablespoons white wine vinegar
1 teaspoon poppy seeds
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 garlic clove, minced
1/4 cup (1 ounce) crumbled goat cheese
How to Make It
Combine fennel and orange in a large bowl. Combine vinegar and next 6 ingredients (through garlic); stir well with a whisk. Drizzle vinegar mixture over fennel mixture; toss to coat. Sprinkle with cheese. Serve immediately.
You have to really like fennel for this recipe. I thought it was just too much fennel for me. It was interesting to try but I won't make it again.
October 10, 2010
This salad is DELICIOUS! I was a bit skeptical at first but needed to use the fennel I had in the refrigerator. Similar to another reviewer, I added a handful of fresh spinach and swapped Reduced-Fat Feta for the Goat Cheese. I skipped the poppy-seeds and served with a baked sweet potato. YUM! YUM! YUM!
October 05, 2009
Excellent recipe, enjoyed by all and definitely a keeper. To save time, I did use canned mandarin oranges
February 12, 2009
This has wonderful flavor -- the dressing with the cumin is what really sets this apart from all the other 'fennel & organge' salads. Used 1 small fennel bulb & 2 oranges, including juice and used 3 TB red vinegar wine & 3 TB olive oil -- did not increase other ingredients -- used feta cheese and served on bed of arugula. This is definitely a keeper.