Escarole, Fennel and Blood Orange Salad

This is a refreshing salad with a bit of a twist.

• 2 Blood oranges
• 2 medium fennel, stalks discarded and bulbs halved lengthwise
• 1  1/2 tbsp. white wine vinegar
• pinch of salt
• small pinch of pepper
• 1/4 cup good quality olive oil
• 2 heads escarole (dark leaves discarded),  pale yellow and green leaves torn into bite sized pieces

Grate finely enough zest from one orange to measure 1 tbsp.
Cut and peel skins from both oranges and separate the membranes from the orange segments. Cut the segments in half (1/2 inch pieces)

Cut out and discard the core of the fennel bulbs and cut crosswise into thin slices.

Whisk together the vinegar, all the zest, salt and pepper into a small bowl and add the oil in a steady stream, whisking until well combined.

Toss the escarole, fennel and blood orange segments in a bowl and combine the dressing well.

Serve with a great bread, glass of wine….ta da awesome time.