Prune, Orange, Fennel, Red Onion Salad With Mixed Greens

Recipe Ingredients

1 cup	237ml	Dried pitted prunes
1/2 cup	118ml	Orange juice
1/4 teaspoon	1.3ml	Fennel seeds
2		Oranges
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Sherry wine vinegar
1/2 teaspoon	2.5ml	Grated orange peel
2 tablespoons	30ml	Minced red onion
2 tablespoons	30ml	Fennel bulbs with fronds - bulbs trimmed, (medium)
		And thinly sliced
1 tablespoon	15ml	Chopped fronds - from above
6 cups	660g / 23oz	Mixed baby greens
2		Thin red onion rings

Recipe Instructions

Combine first 3 ingredients in small saucepan. Bring to boil. Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes. Transfer prunes to bowl; reserve juice. Chill prunes until cold, about 2 hours. Cut into quarters.

Cut peel and white pith from oranges. Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments. Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend. Season dressing with salt and pepper.

Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl. Combine mixed greens, onion rings, and fennel bulbs in large bowl. Toss with remaining dressing. Divide salad among 4 plates. Top with prunes and orange mixture.

This recipe yields 4 servings.

Per serving: calories, 250; total fat, 7 g; saturated fat, 1 g; cholesterol, 0.

Source:
Bon Appetit, December 2002

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