Fennel and orange is a classic salad combination. This version is elevated with the addition of tender baby kale, crunchy toasted hazelnuts and creamy gorgonzola cheese.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 very thinly sliced fennel bulb, 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.
Nutrition Facts
| Calories | 266 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 6 milligrams |
| Sodium | 221 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 5 grams |
| Sugar | 10 grams |
| Protein | 5 grams |
Reviews
Such a lovely and special salad that went along with our cranberry tangerine Cornish hens for Christmas dinner. Will be keeping this one in my usual recipe rotation.
This salad is super fast and easy, but I served it a little differently. I mixed all of the ingredients except the kale in a medium bowl. Then I added kale to individual bowls and topped the kale with the fennel mixture. This way the kale wouldn’t get wilted for leftovers (there are only two of us). I served this with FNM’s Cod with Tomato-Fennel Sauce.