Spring salad of fennel and citrus

Well it seems as if Spring is still not ready to stick around...despite the snow melting and flood watches, more winter is on the way!

But this does not change the fact that we are getting ready to get in shape for the impending warmer weather, and accompanying more revealing clothing.

This salad is light, healthy, highlights seasonal produce, AND the bright colors of the citrus (especially if you find Cara-Cara and Blood oranges), remind you that bright-sunshiny days are ahead.

Fennel-Citrus-Basil Salad

Serves 6

3          Ea.                   Seasonal Citrus

1          Head               Fennel

½         Ea.                   Small Red Onion, Shaved

½         Cup                 Basil Leaves, Packed

1          Tbsp.               Balsamic Vinegar

1          Tbsp.               Extra Virgin Olive Oil

1          Tbsp.               Orange Blossom Honey

to taste                        Kosher Salt

to taste                        Freshly Ground Black Pepper

To prepare the citrus remove peel and pith with a sharp knife.  Working over a bowl using a paring knife, cut along the membrane between segments to release the individual segments of citrus; reserve with any juices that may have collected. 

Remove the tops and leaves from the fennel, slice the bulb in half, and remove the core and any tough outer leaves.  Using a sharp knife, shave the fennel as thin as possible and place in a container; cover with a damp paper towel and place in the refrigerator until ready to serve.

Roll the basil leaves into a tight “cigarette” and slice finely across the diameter of the “cigarette”, (chiffonade).  Reserve covered with a damp paper towel in the refrigerator until ready to serve.

TO ASSEMBLE: about half-an-hour before you are going to serve the salad, combine all ingredients in a large bowl and toss thoroughly to combine.  Adjust seasoning, transfer to a serving dish, and place in the refrigerator until ready to serve.