Roasted Fennel and Orange Salad with Honey Mustard Vinaigrette

Ingredients

• •2 large fennel bulbs, trimmed and sliced
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon ground black pepper
• •2 oranges, peeled and segmented
• •4 cups mixed salad greens
• •1/4 cup toasted almonds, sliced
• •2 tablespoons honey
• •1 tablespoon Dijon mustard
• •2 tablespoons apple cider vinegar
• •1/4 cup extra-virgin olive oil

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Arrange the sliced fennel bulbs on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Toss to coat evenly.

3. 3

   Roast the fennel in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are caramelized and the fennel is tender.

4. 4

   While the fennel is roasting, prepare the honey mustard vinaigrette. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and 1/4 cup extra-virgin olive oil until emulsified. Set aside.

5. 5

   Peel and segment the oranges, removing any seeds. Set the segments aside.

6. 6

   In a large serving bowl, combine the mixed salad greens, roasted fennel, orange segments, and toasted almond slices.

7. 7

   Drizzle the salad with the honey mustard vinaigrette just before serving, and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.

8. 8

   Serve immediately as a light appetizer or pair with grilled chicken or fish for a complete meal.