For the salad-
Arrange the oranges, fennel and onions attractively on a plate (fennel should be upright, if possible). Scatter olives around and drizzle vinaigrette over.
For the vinaigrette-
Place 1 1/4 cups of cranberry juice in a sauce pan and bring to a boil. Continue to boil over high heat until liquid is reduced by half.
Separately, add the remaining 1/4 cup cranberry juice and the sun-dried cranberries and allow them to plump.
While the juice is reducing, sauté shallots in 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 remaining ingredients including the oil and softened cranberries. The vinaigrette can be stored, covered in the refrigerator for up to 1 week.
Serving
Suggestions
Serving Size- 1 cup salad with 2 tablespoons vinaigrette. Visit site below to update ingredient amounts for different number of servings
Originally Submitted
3/25/2010
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