Spinach Salad with Orange, Fennel & Black Olives

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Yield: 4 servings

2 large Navel oranges
1 each Fennel bulb, thinly sliced (reserve 2 Tbsp fennel fronds)
1/4 each Red onion, thinly sliced
3-4 cups Spinach
To taste Kosher salt & freshly ground black pepper
1 recipe Orange Balsamic Vinaigrette (recipe follows)
¼ cup Black olives, slivered
¼ cup Parmigiano-Reggiano, shaved or grated

1. With a sharp knife, cut the skin off the oranges. Slice crosswise ¼” thick (six slices each). Place in the refrigerator to chill.
2. Combine the fennel, reserved fronds, onion and spinach in a small mixing bowl. Season with salt and pepper and toss with enough orange balsamic vinaigrette to coat.
3. Arrange the orange slices on four plates. Place a little pile of spinach salad in the center and drizzle some of the orange vinaigrette around and over the oranges. Sprinkle with the black olives and cheese.

Orange Balsamic Vinaigrette
Yield: Approximately 1/3 cup

¼ cup Orange juice
1 tsp Balsamic vinegar
2 Tbsp Extra virgin olive oil
To taste Kosher salt & freshly ground black pepper

Combine orange juice and balsamic vinegar in a mixing bowl. Whisk in the oil and season with salt and pepper.  Taste and adjust seasoning and acidity.