Food Pairings: Mint Feta Salad with Fennel

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<em>Makes 6 servings<br />
</em>Fennel bulb is available year-round, and I rely on its crisp bite and refreshing flavor for many winter salads. It’s the perfect complement to the brightly flavored combination of feta cheese, mint and orange. </p>
<li>2 medium-size fennel bulbs, thinly sliced (about 4 cups)</li>
<li>¼ cup coarsely chopped fresh mint</li>
<li>2 tablespoons sherry vinegar or champagne vinegar</li>
<li>2 tablespoons olive oil</li>
<li>¼ teaspoon salt</li>
<li>¼ cup chopped pitted black olives, such as Niçoise or kalamata</li>
<li>¾ cup crumbled feta cheese</li>
<li>2 navel oranges </li>
<li>In a large mixing bowl, combine fennel, mint, vinegar, oil and salt. Toss in olives and feta.</li>
<li>To prepare oranges, slice off the top and bottom. Using a sharp knife, follow the curve of the fruit to slice off the peel and white pith. Cut oranges in quarters, then slice each quarter into wedges ¼-inch thick.</li>
<li>Toss oranges into the salad and turn out onto a platter or shallow bowl.</li>
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<em>Jerry Traunfeld, author of</em> The Herbal Kitchen <em>(William Morrow, 2005), is the former executive chef of the Herbfarm restaurant in Woodinville, Washington. He received the James Beard Award for Best American Chef of the Northwest in 2000.</em>
<p>Click here for the original article, <a href=””>Food Pairings: Fresh Herbs and Artisanal Cheese.</a>

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