Fennel Salad with Blood Oranges

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Directions

  1. Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 thinly sliced fennel bulb and 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.