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Fennel, Endive and Orange Salad with Ricotta Salata

From the recipe box Marissa’s recipes by Marissa Lippert

Serves

Ingredients

	1	bulb fennel, green stalks cut off (use the white bulb only)
	1	head of endive, thinly sliced
	3	oranges, peeled, seeded and thinly sliced (I used a combo of blood oranges and navel - packed with vitamin C and fiber)
	½	cup fresh grated ricotta salata (it’s a hard cheese that’s slightly salty...great flavor and texture!)
	2	Tbsp. thinly sliced shallots
	1	Tbsp. minced chives
	~	Lemon Vinaigrette
	½	tsp. Dijon mustard
	2	tsp. minced shallots
	~	juice of 1 lemon
	1	egg yolk (yes, raw egg yolk...you’ll end up with a smooth, creamier dressing without adding a ton of calories or fat --remember you’re dividing it by 8 servings)
	~	salt and freshly ground pepper to taste
	2 to 3	Tbsp. extra virgin olive oil

Steps

For the vinaigrette, whisk together mustard through salt and pepper. Slowly drizzle in olive oil while whisking. Toss fennel, endive and oranges with ½ of vinaigrette in a large salad or serving bowl. Sprinkle ricotta salata and chives over top and serve.

This content is from the Marissa’s recipes collection.

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