Fennel and Orange Salad

Ingredients:

Cooking Instructions:

First, add baby spinach, frisee, and radicchio together in a bowl, and toss until well mixed. Next, segment orange:

1. Select an orange that's blemish-free. It should be firm on the outside but yield to the touch.
2. Begin segmenting the orange by placing it on a cutting board. Slice the top and bottom of the fruit to expose its juicy interior. This provides stability; it should be able to rest firmly without rolling.
3. Working on a cutting board, hold the orange firmly with one hand. Beginning at the top, slice off the skin and pith in strips, using the natural curve of the fruit as your guide. Continue working your way around the fruit.
4. Once all of the skin is gone, it's time to remove the segments of fruit from the orange. Hold the orange firmly in your hand over the bowl, and gently slide your knife between the membrane walls toward the center of the fruit to release the segments.
5. Loosen each segment, remove it from the fruit and set aside. 

Thinly slice the fennel bulb, either using a knife or mandolin. Using fingers, chunk goat cheese into bite size chunks. Split mixed greens between 2-3 bowls depending on serving size desired. Top with orange segments, fennel strips, goat cheese and pecans.

To make vinaigrette, add all the ingredients except olive oil and mix well. Using a measuring cup and whisk, slowly with a small stream, add olive oil to bowl while whisking quickly with other hand. To help keep bowl in place and from spinning along with the whisk, place a damp paper towel or cloth towel under bowl.  Add desired amount of vinaigrette to salad. Refrigerate after making, and make sure to whisk quickly and completely before each use.

Yield: 2 servings