​Fennel and Blood Orange Salad with Frisee

Serves 4-6
​

• 1 head Frisee (baby curly endive), washed and carefully torn and dried on a clean towel
• 1 fennel bulb, trimmed sliced paper thin on a mandolin
• 2 blood oranges, peeled and cut into supreme sections
• 1 blood orange, juiced
• 1 tbl sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar
• 3 oz Extra virgin olive oil
• Salt and pepper to taste

 
Prepare a vinaigrette by whisking together the sherry vinegar, sugar, blood orange juice, Dijon, salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the fennel and frisee generously in the vinaigrette and plate up with height and volume. Garnish with blood orange sections.