Salad: United States – Charred Citrus, Fennel and Arugula Salad with Juniper Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

5 oz (about 5 cups) baby arugula
1 medium fennel bulb, cored and shaved paper-thin (fronds reserved)
2 medium oranges (1 sliced into 1 / 4-inch rounds for charring, 1 segmented)
3 small radishes, thinly sliced
1 / 3 cup hazelnuts, toasted and roughly chopped
1 / 4 cup Pecorino Romano, shaved
3 tbsp (45 ml) extra-virgin olive oil, plus more for grilling citrus
1 1 / 2 tbsp (22 ml) sherry vinegar
1 tsp Dijon mustard
1 tsp honey
1 / 2 tsp juniper berries, lightly crushed (or 1 / 4 tsp ground)
1 tsp orange zest
1 tbsp (15 ml) fresh lemon juice
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Char the citrus: Lightly oil a grill or cast-iron skillet over medium-high heat. Grill the orange rounds 1 to 2 minutes per side until caramelized and lightly charred; set aside to cool. Segment the second orange, reserving any juices.
Toast the nuts: In a dry skillet over medium heat, toast hazelnuts 5 to 7 minutes until fragrant and golden; cool and roughly chop.
Make the vinaigrette: Whisk together sherry vinegar, Dijon, honey, crushed juniper, orange zest, lemon juice, a pinch of salt, and several grinds of pepper. Slowly whisk in 3 tablespoons olive oil until emulsified; adjust seasoning.
Assemble: In a large bowl, toss arugula and shaved fennel with half the vinaigrette. Fold in radishes.
Finish and serve: Arrange greens on a platter. Top with charred orange rounds and orange segments. Scatter hazelnuts, fennel fronds, and Pecorino shavings over the top. Drizzle with remaining vinaigrette and finish with a pinch of flaky salt and pepper. Serve immediately.