Citrus Fennel and Avocado Salad
INGREDIENTS
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An assortment of citrus, totaling about 2½ to 3 pounds
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I used:
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3 navel oranges
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3 cara cara oranges
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2 minneola oranges
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3 mandarin oranges
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1 blood orange
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½ fennel bulb, very thinly sliced
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1 avocado, peeled, pitted and sliced
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½ shallot, peeled and very thinly sliced
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⅓ cup extra virgin olive oil
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2 tablespoons champagne vinegar
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1 tablespoon honey
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kosher salt and freshly cracked black pepper
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¼ cup mint leaves
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Reserved fennel fronds
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