Spinach Salad with Fennel and Blood Oranges
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Martha Stewart Living
- Yield Serves 4
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Ingredients
- 3 blood oranges
- Juice of 1 lemon
- 2 tablespoons sherry vinegar
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 3 slices bacon
- 1 bulb fennel, very thinly sliced
- 16 cremini mushrooms, very thinly sliced
- 1 red onion, very thinly sliced
- 6 ounces baby spinach
Directions
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Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.
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In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
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In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.
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