Simple Winter Salad

As an effort to be slightly healthier, I have been trying to eat more salad lately (and something needs to counteract all of the artichoke dip) Since I quickly become bored of the same old goat cheese-dried cranberries-walnuts salads of winter, I came up with this one to spice things up and add some more interesting fruits and vegetables to my diet. I am a huge fan of citrus, and since it is in its prime season right now, what better way to use it than in a healthy (but of course delicious) salad?

Simple Winter Salad (serves 6)

8 oz mixed greens

2 large oranges, such as blood or valencia, peeled and cut into thin sections

1 large fennel bulb, thinly sliced

1 red onion, thinly sliced

1/8 cup balsamic vinegar

1 tablespoon dijon mustard

1/2 teaspoon honey

1/4 cup olive oil

Salt and pepper, to taste

Parmesan cheese (optional)

 

Toss first four ingredients in a large bowl. Set aside. In a small glass or bottle, whisk vinegar, mustard, and honey until well mixed. Add olive oil in a slow stream, whisking constantly, until fully emulsified. Season with salt and pepper, and toss well with salad ingredients until well coated. Garnish with shaved parmesan cheese if desired.