7 to 8 oz. (7 to 8 lightly packed cups) mixed greens, washed and spun dry
2 large navel oranges, rinsed
1 Tbs. white-wine vinegar
1-1/2 tsp. fennel seeds, coarsely chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 lb. creamy goat cheese
Put the greens in a large salad bowl. Finely grate the zest of 1 orange (you should have about 1 Tbs.) and put it in a small bowl.
Slice the ends off both oranges with a small, sharp knife. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a medium bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. Remove any seeds from the segments. Squeeze the membranes to extract the juice—you'll need about 3 Tbs. juice for the vinaigrette.
Add the 3 Tbs. orange juice to the bowl with the zest, along with the vinegar and fennel seeds. Season with 1/2 tsp. salt and several grinds of pepper. Whisk in the olive oil in a slow, steady stream. Check the seasoning and add more salt and pepper to taste.
Add the orange segments to the bowl of mixed greens. Pour the vinaigrette over the salad and toss. Crumble half of the goat cheese over the top and toss again to mix. Portion the salad among six salad plates and crumble the remaining cheese over the salads.
nutrition information (per serving):
Size
:
based on six servings;
Calories
(kcal):
250;
Fat
(g):
23;
Fat Calories
(kcal):
210;
Saturated Fat
(g):
5;
Protein
(g):
5;
Monounsaturated Fat
(g):
15;
Carbohydrates
(g):
7;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
220;
Cholesterol
(mg):
10;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 75
, pp. 90c
December 1, 2005
