Tossed Salad & Emulsified Dressing

Ingredients

Salad

• 1 navel oranges, supreme slices (reserve juices)

• 1 blood oranges, supreme slices (reserve juices)

• 1 pink grapefruits, supreme slices (reserve juices)

• 454 g (1 lb) fennel bulb (1 medium), stalks and core removed, thinly sliced

• 29 g (1 oz) red onion, half moons, thinly sliced

• 29 g (1 oz) black olives, pitted, coarsely chopped

• 114 g (4 oz) wild watercress, trimmed, or arugula

Dressing

• 57 g (2 oz) juice from citrus (see above)

• 29 g (1 oz) rice syrup or agave syrup

• 15 g (1 Tbsp) lemon juice (1 lemon)

• 1 tsp chickpea miso

• 15g (1 Tbsp) tahini

• Pinch red pepper flakes

• 57 g (2 oz) extra virgin olive oil

• ½ tsp salt

Prep Method

1. Combine citrus supreme in a bowl. Set aside.

2. Combine juices from citrus supreme in a separate bowl. Set aside ½ C for use in dressing.

3. Cover sliced fennel with cold water in a separate bowl. Set aside.

4. Combine dressing ingredients except for oil in a blender. Slowly drizzle oil in a blender until creamy and emulsified.

5. Drain fennel well. Combine fennel and watercress in a medium bowl. Toss with dressing. Garnish with citrus supreme, red onion, olives, and watercress.