A light, bright and refreshing addition to your Thanksgiving menu!
4 large handfuls of salad greens
1 cup coarsely-chopped radicchio
2 blood oranges, sliced into segments
1 bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)
⅓ cup goat cheese, crumbled
3 tablespoons sliced almonds
Fresh ground pepper
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.
2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, sliced fennel, goat cheese and warm almonds. Chop a few fennel fronds and add as well.
3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season to taste with fresh ground pepper.