A salad with fennel and orange segments that is as pleasing to the eye as it is to the palette. Pair with our Rutherford Sauvignon Blanc.
3 bulbs fennel, sliced thinly
½ cup lemon juice
¼ cup radish, sliced thinly
1 cup Round Pond Blood Orange Olive Oil
¼ cup lemon juice
1 tsp tarragon, chopped
1 cup orange segments
½ cup Blood orange segments
Salt & White Pepper, as needed
Trim off green fronds from fennel bulbs. Split lengthwise and remove cores, then using a mandolin, slice fennel very thinly against the grain. Place in a large bowl, add ½ cup lemon juice, also add enough cold water to just cover sliced fennel. Cover and refrigerate overnight (or at least two hours).
Drain fennel, and pat or spin dry. Toss with radish. Then combine Round Pond Blood Orange Olive Oil, lemon juice and tarragon and whisk together. Dress fennel, season with salt & white pepper to taste, and add orange segments and serve.