The beautiful mix of color and flavors makes a fantastic first course!
PREP TIME: 15 minutes
COOK TIME: 40 minutes
Caramelized Fennel: 1 large fresh fennel bulb, trimmed and cut vertically into 12 wedges with some core attached. 3 fresh thyme sprigs 2 tablespoons extra-virgin olive oil ________________________________________ Dressing: 1/8 cup Sherry wine vinegar 1/2 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil ________________________________________ Salad: 2 blood red oranges, peel and white pith cut away, halved vertically, and thinly sliced 1 (5 ounce) package baby arugula
Caramelized Fennel: Preheat oven to 450 degrees F. In a large bowl, combine fennel wedges, thyme and 2 tablespoons oil; toss to coat. Arrange fennel on a large rimmed baking sheet. Sprinkle with salt and pepper. Place in oven and roast for 40 minutes until fennel is tender and brown. Turn fennel once, half way through cooking time. Discard thyme springs. Fennel can be made two hours ahead and left to cool to room temperature.
Dressing: In a large bowl, whisk vinegar, mustard, and 1 tablespoon oil. Season dressing with salt and pepper.
Salad: Add fennel, orange slices and arugula to dressing and toss to coat.