- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Jeffrey Madura
Ingredients
- 3 large Organic Navel Oranges peeled and sliced 0.25'' thick
- 1 large fennel - (fresh) feathery tops removed (save a few for garnish) and sliced thinly vertically
- 1 small Sweet Red Onion peeled and thinly sliced in rings
- 2/3 cup Mixed Olives such as Nicoise cracked green Sicilian and oil-cured
Cranberry Vinaigrette
- 2 1/4 cups Cranberry Juice
- 3 tablespoons Dried Cranberries coarsely chopped (or Dried Cherries)
- 1 tablespoon Shallots finely chopped
- 2 tablespoons Olive Oil
- 2 tablespoons Orange Juice (fresh)
- 1 tablespoon Red Wine Vinegar
- 2 tablespoons Dill (fresh) chopped
- Honey
- Salt and Fresh Ground Black Pepper
Directions
Arrange oranges, fennel, and onions attractively on a plate - fennel should be upright if possible. Scatter olives around and drizzle vinaigrette. Garnish with the fennel sprigs.
Place 2 cups of cranberry juice in a saucepan and bring to a boil. Continue to boil over high heat until liquid is reduced by half. (Note: Alternately you can use 1 cup frozen cranberry juice concentrate and forego the reduction.) Soften the dried cranberries with the remaining 1/4 cup of juice.
While the juice is reducing, sauté the shallots in the olive oil until soft but not brown. In a blender or food processor, puree the reduction and shallots until smooth. Place the mixture in a bowl and whisk in the remaining ingredients including the oil and softened cranberries. Yields approximately 1 1/4 cups. Store covered in refrigerator for up to 1 week.
