Recipe:

/ˈresəˌpē/

1/4 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1tsp Garlic

1 Shallot or 1/4 Red Onion

1 Lemon

1/2 Cup Fresh Dill (+ more for garnish)

1-2 Blood Oranges

1-2 Bulbs Fennel

Crumbled Feta

Pomegranate Seeds

Salt

Pepper

I love making my own Salad Dressing, I mean to whip up whatever I’m craving right away is a gift. It’s a pain in the ass to clean up, but I guess that’s just life. I recently made a blood orange sangria for ONE ROQ Vodka and had a few leftover oranges. The fennel as well was leftover from my amazing sheet pan chicken. I hate wasting things so we’ll just call this one, an everything but the sink salad. And it is perfect just in time for some warmer weather. Fingers Crossed!

In a blender or food processor mix together Olive Oil, Vinegar, Shallot, Garlic, Lemon Juice and Dill. Salt and add Cracked Pepper. If you use red onion like I did for lack of shallots, you’ll get this really pretty pink hue.

Chop your fennel, utilizing the entire bulb, fringe and all. Then, slice your oranges, I like to cut the translucent skin off of my blood orange slices to really see that red color. Toss together with a heavy dose of feta, the salty cheese balances the sweetness. Top with pomegranate seeds and dill.

Serve with your Vinaigrette and enjoy a tasty, easy, healthy salad.