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Citrus Fennel Salad

Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Laura Doerr


  • 3 cups fennel thinly sliced
  • 2 grapefruits peeled, sliced
  • 2 oranges peeled, sliced
  • 2 blood oranges or other seasonal citrus (tangerine) peeled, sliced
  • 1/2 cup hazelnuts toasted, chopped
  • 1 tbsp fresh basil sliced into ribbons
  • 1/2 cup manchego cheese finely shredded

For the dressing

  • 1/2 clove garlic minced
  • 2 tbsp Dijon mustard
  • 1/4 cup champagne vinegar
  • 2 tbsp fresh lemon juice
  • 2 tbsp honey
  • 2 dashes hot sauce
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 cup extra virgin olive oil


  1. Combine all dressing ingredients into a mason jar or shaker of some kind. Shake until well combined. Set aside or refrigerate until ready to use.

  2. Toast the hazelnuts in a small skillet over medium heat. It will take about 5 minutes but keep an eye on them, and stir occasionally, once you can smell them, they're done!

  3. Arrange sliced fennel and citrus slices on serving plates. Top with toasted hazelnuts and shredded mangecho cheese. Garnish with fresh sliced basil and fennel fronds (the little green feathery tops). Drizzle with desired amount of champagne vinaigrette.

Recipe Notes

If you have a hard time finding champagne vinegar (which I did) you can substitute white wine vinegar. You can buy it online, or I've seen it at World Market, but generally not at your everyday grocery store.

See blog post for fennel slicing tips and health benefits!