Spring Greens with Orange-Fennel Vinaigrette

Name: Spring Greens with Orange-Fennel Vinaigrette
Yield: Makes 8 Servings
Ingredients: 1/4 cup fresh blood orange juice or fresh orange juice; 2 tablespoons minced shallots; 1 tablespoon fresh thyme leaves; 2 teaspoons (packed) grated orange peel; 1 teaspoon honey; 1/2 cup extra-virgin olive oil; 1/4 cup finely chopped fresh fennel bulb; 2 tablespoons chopped fennel fronds; 3 blood oranges or seedless oranges; 12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens; 1 cup chopped green onions; 2/3 cup walnuts, toasted

By Maren Caruso

March 31, 2006

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