Citrus Fennel Salad with Orange Blossom Vinaigrette

A recipe for Citrus Fennel Salad with Orange Blossom Vinaigrette! This bright and refreshing salad pairs arugula with a variety of citrus flavors, fennel, pomegranate, and goat cheese.

Course Salad

Cuisine N/A

Keyword arugula, citrus, fennel, goat cheese, grapefruit, orange blossom water, pomegranate, salad, tangerine

Prep Time 15

Cook Time 0

Total Time 15

Servings 2 Salads

Ingredients

Citrus Vinaigrette:

1/2 cup (120 milliliters) olive oil
2 tablespoons (30 milliliters) grapefruit juice or lemon juice
2 tablespoons (30 milliliters) honey
1/2 teaspoon orange blossom water
1/2 teaspoon kosher salt

Salad:

4 cups (80 grams) arugula
1 small fennel bulb shaved thin
1 grapefruit peeled and cut into segments
2 tangerines or clementines peeled and cut into segments
1/2 cup (87 grams) pomegranate seeds
4 ounces (113 grams) crumbled goat cheese

Instructions

For the vinaigrette, in the bottom of a wide salad bowl, add the olive oil, grapefruit juice, honey, orange blossom water and salt, and whisk to combine.
Add the arugula, fennel, grapefruit and tangerines, and toss the salad mixture with the dressing.
Garnish the salad with pomegranate seeds and crumbled goat cheese before serving.