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Green Salad with Blood Orange, Fennel & Asparagus

August 22, 2017

3qt. loosely packed tender salad greens, Boston & Red Leaf preferred
1 lb thick asparagus, ends trimmed
3 medium blood oranges
1 small bulb of Fennel, trimmed and thinly sliced
3/4 cup Blood Orange Olive Oil
3 tbsp. Chardonnay Vinegar
2 tsp. Stone Ground Mustard
1 tsp. finely grated blood orange zest
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/2 tsp. sugar

Premixed bag greens are okay. In a small bowl, whisk Chardonnay vinegar, stone ground mustard, sugar, salt and pepper. Gradually whisk in the Blood Orange Olive Oil and add blood orange zest. In large saucepan, bring 1 inch of water to a boil. Add asparagus and simmer until bright green, about 1-2 minutes. Drain in colander and rinse under cool running water. Thinly slice diagonally and place in large bowl. Cut, peel and remove pith from oranges. Cut between membranes to release segments. Add segments and any juice to large bowl with asparagus. Squeeze juice from leftover membranes into dressing and whisk to combine. Add fennel and salad greens to large bowl. Drizzle with dressing and toss gently. Serve immediately.