Pair with Stags’ Leap Winery Napa Valley Chardonnay
A holiday dinner needs a strong start, and our Citrus Salad with Shaved Fennel and Olives is a zesty and refreshing way to kick off the meal. This salad is best enjoyed with Stags’ Leap Winery Napa Valley Chardonnay. The citrus flavors pair well with the wine’s flavors of apple, pear, and lemon.
For the Dressing
Ingredients
- ¼ cup black olives, pitted and finely chopped
- 1 small shallot, minced
- 1 Tbsp freshly squeezed juice and zest from an orange
- 3 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
In a small bowl, add olives, shallot, juice and zest from orange, vinegar and oil—whisk together. Season with salt and pepper to desired taste.
For the Salad
Ingredients
- 2 blood oranges
- 1 Cara Cara orange
- 1 tangelo
- 2 red Belgian endive, petals separated
- 1 escarole lettuce, cleaned
- ½ small fennel bulb, cleaned and thinly sliced
- 1 ripe avocado, pitted and sliced
- ½ cup toasted walnuts
- Sea salt, flaky
Peel all of the citrus, removing all pith. Slice half into wheels and supreme other half. Place in bowl and set aside. In a shallow serving bowl, arrange the endive petals and escarole, drizzle with a little dressing. Arrange fennel and avocado over lettuce, spread the citrus over the top. Sprinkle with walnuts, flaky sea salt, and freshly ground pepper. Drizzle with more dressing and serve the remaining on the side.
