1 teaspoons olive oil
1 fennel bulb with stalk
2 cups sliced escarole- in next week’s box… or use belgian endive
3-4 tbsps toasted walnuts
3-4 cups spinach
1/4 tsp salt
pinch of ground black pepper
1.5 tablespoons red wine vinegar
1.5 tablespoons honey
1/2 teaspoon grated orange rind
1 tablespoons fresh orange juice
1 teaspoons extra virgin olive oil
21teaspoons Dijon mustard
1/4 teaspoon salt
Preheat oven to 400°.
To prepare salad, leave root and 1 inch of stem on beets; cut beets into 1/2-inch-thick wedges. Place beets on a baking pan. Drizzle with olive oil; toss well to coat. Bake at 400° for 45 minutes or until beets are tender, stirring every 20 minutes.
Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulbs in half lengthwise. Cut the bulbs into 1/4-inch slices. Combine fennel slices, escarole or endive, and next 4 ingredients (through pepper) in a large bowl; toss gently.
To prepare dressing, combine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing mixture over fennel mixture. Add beets to bowl; toss to combine. Sprinkle with chopped fennel fronds. Serve immediately.
Recipe adapted from My Recipes