1 large or 2 small or medium fennels, trimmed of their tops
2 blood oranges (you can substitute red or pink grapefruit)
2 teaspoons red wine vinegar
4 tablespoons extra virgin olive oil
1 shallot, finely minced (about 1 tablespoon)
1/2 teaspoon hot mustard (Coleman's is a good brand)
1 teaspoon salt
8 grinds black pepper
Add to a serving bowl.
Use a knife to peel the oranges completely of their skins and pith, leaving only the juicy pulp.
With a sharp knife, cut out the orange wedges and add them to the sliced fennel.
Before discarding what remains of the oranges, squeeze out any juice into a small bowl.
You'll use this to make the citrus vinaigrette.
Cut the avocado in half, remove the pit, and with a soup spoon, scoop out the two halves;
cut the avocado into large chunks and add to the bowl with the fennel and orange segments.
Measure about 2 tablespoons of the orange juice and place in a small bowl.
Add the red wine vinegar, olive oil, minced shallot, hot mustard, salt, and grinds of black pepper.
With a small whisk or fork, stir until emulsified.
Taste and adjust the seasoning -- depending on how sweet or sour the oranges
you may want to add a little more vinegar.
Pour the dressing over the fennel, orange, and avocado and gently toss to coat.
Let sit for about 5 minutes before serving so that the salt and acid soften the fennel.
Top with shaved Parmigiano-Reggiano and serve.
*This recipe is from the Boho Farm Dinner at the Coop Spring 2013.