Fennel Citrus Salad

Israeli cuisine celebrates fresh fruits and vegetables all year round, and we have some of the world’s most delicious produce available at our fingertips in our bustling markets around the country. Citrus fruits are especially popular during the winter, which makes it the perfect time to combine with fennel which is plentiful in the markets. This lovely salad is refreshing as a side dish to a larger meal, or on its own on a very hot summer day. It comes together in just minutes!

Ingredients

1 fennel
1 orange
1 grapefruit
1 clementine
1 tbsp. white balsamic vinegar
1 clove garlic
1 tbsp. mustard
1 tbsp. honey (or silan or pomegranate syrup)
1 bunch cilantro, chopped
Olive oil
Juice of one lemon
Salt and black pepper

Arugula leaves

Optional: crushed pistachios, walnuts or pecans

Optional: goat cheese

Directions

1. Peel the citrus, removing all the white pith and skin. Collect the excess juice that remains after peeling the fruit and set aside for the dressing.

2. Combine the citrus juice with white balsamic vinegar, garlic, and mustard, and blend well with an immersion blender.

3. While the blender is working, drizzle a delicate, continuous line of olive oil into the vinaigrette and blend until emulsified. Add salt, pepper, and lemon juice or honey, if necessary, to taste.

4. Slice fennel thinly and mix with chopped cilantro and vinaigrette. Allow fennel to marinate in dressing for 5 minutes before serving.

5. Plate all of the parts on top of arugula.