- 3 large California navel oranges, peeled and white pith removed
- 1 large fennel bulb, very thinly sliced lengthwise, fronds reserved
- 1 red onion, thinly sliced lengthwise into julienne
- 3/4 cup kalamata olives, pitted and halved
- 2 cups fresh-squeezed orange juice
- 2 teaspoons orange zest
- 1/4 cup red wine vinegar
- 2 tablespoons minced shallots
- 2 teaspoons orange blossom honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling if desired
Using a sharp knife, cut along the membranes of each orange segment to completely remove the orange segments from the pith and membranes. Place in a bowl and reserve any accumulated juices separately.
Place the fennel, red onion, and black olives in a salad bowl and chill thoroughly.
Place the orange juice and orange zest in a small saucepan and bring to a boil. Continue to cook at a simmer until reduced to about 1/4 cup (be careful near the end of cooking, as this can easily burn if left unattended.) Allow to cool, then transfer to a mixing bowl along with the red wine vinegar, shallots, honey, salt, and pepper. Whisk to thoroughly combine and allow to sit for 5 minutes. Add the oil in a thin, steady stream until completely incorporated and emulsified.
Arrange the orange segments over the fennel, red onion, and olives and drizzle with the vinaigrette. Toss gently to combine, then serve the salad, with some of the reserved fennel fronds on top as a garnish and drizzled with additional olive oil if desired.
Wine Recommendation: Napa Valley Sauvignon Blanc