This salad is a crisp and refreshing break from some of the heavier winter meals. Escarole is a mildly bitter green that blends really nicely with the sweeter green leaf lettuce. You’ll be more likely to find escarole at a specialty grocery store. The lettuce heads that I used were a little on the smaller side, so I used closer to ¾ of the head. If you are able to find larger ones, ½ will probably be sufficient.

I love blood oranges – they are a cheery and bright spot during the slow winter produce months. If you can find blood oranges, this is a great way to use them, otherwise Cara Cara or Navel oranges will still be delicious.

Fennel and Citrus Escarole Salad

Serves 4-6 as a side

½ – ¾ head escarole

½ – ¾ head green leaf lettuce

½ large fennel bulb (or 1 small), fronds reserved

¾ cup toasted walnuts

generous ¼ cup goat cheese

4 blood oranges, peeled and sliced

3 Tb lemon juice

2 Tb olive oil

1 tsp salt

Wash and dry the lettuces. Cut into 1-2 inch ribbons and toss together in a large bowl. Cut the core out of the fennel and thinly slice ½ of the bulb. Cut the slices in half, into more bite-sized pieces. Roughly chop about ¼ cup of the reserved fennel fronds and add to the bowl. Roughly chop the toasted walnuts or crush them with your fingers as you add them to the bowl. Crumble the goat cheese over the top of the bowl. Cut the orange slices in half, add them to the bowl, and toss everything together.

Sprinkle the olive oil, lemon juice, and salt over the ingredients and toss well to combine. Taste and make any adjustments. If the salad seems dry, add more oil and lemon juice. If it’s flat, add more lemon juice and if it’s underwhelming, try a pinch more salt.