i CANNOT get enough citrus. it’s getting out of control and it’s borderline weird. everyday, i drink a glass of OJ, eat 1-2 grapefruits, eat or squeeze some blood oranges and if i still need more, i’ll take on a lemon. WTF?

and if it’s not citrus i’m craving, then it’s breakfast sandwiches.

pregnancy is weird.

so i go to the grocery store today and i randomly pick up a fennel bulb and a bag of blood oranges. and then i find this recipe! yessssssssssssssss. i love when all of the ingredients are just kicking around….

For the vinaigrette
1 small shallot – finely chopped
1/2 teaspoon finely grated orange zest (use microplane grater)
1/2 teaspoon finely grated lemon zest (use microplane grater)
1 tablespoon aged balsamic vinegar
1 tablespoon fresh orange juice
2 tablespoons finely chopped kalamata olives
1/4 teaspoon fennel seeds – crushed in a mortar
1/8 teaspoon sea salt
freshly ground pepper to taste
4 tablespoons extra virgin olive oil

For the salad 
1 small fennel bulb
1 blood orange – peeled, halved and cut crosswise in 1/4” slices
1 clementine – peeled, halved and cut crosswise in 1/4” slices
2 large handfuls baby arugula – rinsed and spun dry
Parmesan shavings as garnish (use a potato hand peeler)
2 tablespoons finely chopped fennel greens

Step 1: Place the chopped shallot, vinegar, zests, juice, olives, fennel seeds, salt and pepper to taste, and oil in small bowl and whisk until well blended. Set aside.
Step 2: Trim the stalks from the fennel bulb. Snip the greens from the stalks and save them for the salad below. Cut the fennel bulb in half. Using a mandoline, cut the fennel in paper-thin slices. Set aside in a bowl.
Cook’s note: If you do not have a mandoline, you can use a potato hand-peeler. Cut the fennel bulb in quarters and shave the bulb starting right across the top and working your way down.
Step 3: In a large bowl gently mix the arugula with the fennel. Divide equally in the center of four large plates. Garnish each salad with a few orange and clementine slices. Drizzle with the olive vinaigrette. Top each salad with some Parmesan shavings. Sprinkle with the chopped fennel greens and freshly ground pepper and serve immediately.