Fennel & Radish Salad with Citrus Herb Vinaigrette

Ingredients

• 1/4 cup white wine vinegar
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 tsp orange zest
• 2 tbsp freshly squeezed orange juice
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp minced shallot
• 1 tsp minced garlic
• 1 cup neutral oil (safflower, vegetable, etc.)
• 1/4 cup extra virgin olive oil
• 2 tbsp chopped basil
• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• 2 tbsp chopped tarragon
• kosher salt
• freshly cracked black pepper
• 1 bulb fennel, cored & thinly sliced
• 1 small watermelon radish, shaved thin
• 2 radishes, shaved thin
• 1 red fresno chili pepper, thinly sliced
• 1 blood orange, peeled and sliced
• fresh mint leaves
• flaky sea salt

Instructions

1. 1

   Combine the white wine vinegar, lemon zest, lemon juice, orange zest, orange juice, honey, Dijon mustard, shallot, and garlic in a mixing bowl. Whisk until smooth.

2. 2

   Slowly drizzle in both oils, whisking continuously, until emulsified.

3. 3

   Stir in all of the herbs. Season with salt and freshly cracked black pepper to taste.

4. 4

   Combine the fennel, watermelon radishes, radishes, chili peppers, and blood oranges in a bowl. Drizzle in enough vinaigrette to fully coat the ingredients. Save the extra vinaigrette in a sealed container in the fridge for another use.

5. 5

   Toss well and let the salad sit for about 5 minutes.

6. 6

   Garnish with mint and flaky sea salt.