This video is from 2009! Enjoy!
Blood Orange & Fennel Salad w/ Sweet Mustard Dressing
1 fennel bulb, thinly sliced
1 red pepper, thinly sliced
1 blood orange, peeled and sliced
1 head of leafy lettuce washed and torn into pieces
1 avocado cubed (missing in the video)
1 cup walnuts toasted and chopped
Sweet Mustard Dressing
1 blood orange zested and juiced
1/4 cup Dijon mustard
1/4 cup sherry wine or red wine vinegar
2 tablespoons agave nectar or maple syrup
1 tablespoon grapeseed oil
Pinch of sea salt and black pepper
Blend all dressing ingredients in a small bowl or glass jar. Soak fennel red pepper in dressing for 30 minutes. Place lettuce and avocado in a bowl. Pull veggies out of dressing and scatter on top. Refrigerate dressing and keep up to one week to use on other salads. Sprinkle walnuts on salad and serve immediately.