ROASTED FENNEL SALAD

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with orange champagne vinaigrette

MADE WITH TOASTED PINE NUTS, AVOCADO, AND A COMBINATION OF ARUGULA AND RADICCHIO

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SALAD INGREDIENTS

FENNEL OLIVE OIL ARUGULA RADICCHIO MINT AVOCADO ORANGE

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VINAIGRETTE INGREDIENTS

EXTRA LIGHT OLIVE OIL CHAMPAGNE VINEGAR HONEY SHALLOTS DIJON MUSTARD FRESHLY SQUEEZED ORANGE JUICE WHITE PEPPER SALT

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1

PREHEAT THE OVEN AND MAKE THE VINAIGRETTE

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2

PREPARE THE FENNEL AND ROAST FOR 10-15 MINUTES IN THE OVEN

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3

TOAST THE PINE NUTS AND PREP THE OTHER INGREDIENTS

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4

ADD EVERYTHING TO A SALAD BOWL AND TOSS WITH THE VINAIGRETTE

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GREAT FOR LUNCH, DINNER, OR AS A SIDE SALAD

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GET THE FULL RECIPE ON FANCIFULEATS.COM