A fresh summer salad perfect for any occasion and can be easily adjusted based on party size. The recipe below feeds four.
Ingredients
2 oranges
2 grapefruit peeled and cut in slices
1 fennel bulb cut in quarters and cut or shave thinly
1/3 C. Orange juice
1 Tbsp. lemon juice
2 Tsp. honey
1/3 C. olive oil
Pitted Kalamata olives
4 Balls fresh mozzarella
Toss oranges, grapefruit and fennel with a vinaigrette made of the orange juice, lemon juice, honey and olive oil.
Arrange on plate, sprinkle with pitted Kalamata olives and balls of fresh mozzarella. As always, a healthy dash of finishing salt brings the dish together.
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