Recipe :: Citrus Fennel Salad

If there’s one thing a trip to Italy will always inspire, it’s a few new recipes! While we were in Rome, we had this delicious  Citrus Fennel Salad. Simple and fresh, it’s the perfect summer dish!  The fennel and citrus are fantastic together, and then you top it with a bit of soft-ripened goat cheese for extra richness and flavor…  molto bene. 

Citrus Fennel Salad with Goat Cheese // serves 6

• 2 bulbs fresh fennel
• plenty of arugula and mixed garden greens
• 2 oranges
• 1 large grapefruit
• castelvetrano olives
• soft ripened goat cheese
• croutons for crunch
• edible flowers for pretty-factor (optional of course!) 
• olive oil
• sea salt

Prep: Chop up any larger greens and set aside. Slice the fennel and fruit into smaller bites. Both of these flavors go a long way so you don’t need large pieces! Rather than having to toss a salad after the fact, I like to layer my salads as I build them – especially if using a platter over a bowl. Personally, for such a pretty dish, I like to show it off in a bowl!

Layer the greens, fennel and fruit as you go. Before adding the rest of the ingredients, drizzle on the dressing (I’m basic and love a simple olive oil dressing, but you could also try a citrus vinaigrette!)  Top with olives, cheese, croutons, and lastly, the edible flowers.

Pro tip:  Make sure that you cut the cheese while it’s still rather hard from being chilled. Once it softens it will be harder to slice!

In Italy, salad is eaten at the end of the meal to cleanse the palate and aid in digestion, and this salad will definitely aid in both of those areas with the addition of citrus and fennel! Personally, I think it’s perfect for a midday meal or a summer evening.