This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.
2 Cara Cara oranges
2 blood oranges
6 cups Mizuna greens
1-2 fennel bulbs, quartered, cored and thinly sliced, plus a small handful of the fronds
¼ cup good-quality Parmesan cheese, shaved
Farm & Larder citrus vinaigrette
Fresh ground pepper, to taste
1. Spread the Mizuna out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter fennel over the greens, then top with the orange slices. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with fennel fronds, shaved Parmesan cheese and a dash of fresh ground pepper, if desired.