Refreshing Fennel Citrus Salad with Orange Maple Dressing

As we dance between winter and spring, life can feel dreary and lackluster. The excitement of Christmas, the new year and Valentine's Day is behind us. The promise of warmth, new life and green-hued landscape taunts us as we wait in the ending days of February. Glimpses of sunshine and occasional above-average temps remind us that winter's bitter cold is almost in our rear-view mirrors. Spring is just within reach. We stagger between the desire for stews and casseroles while pining for fresh, vibrant salads and the unleashing of our grills from our sheds. This particular salad is a beautiful ideal bridge between the seasons. All in one a nod to winter produce and yet, a welcome "hello" to the beginning of traditional salad season.

And, it truly could not be easier to assemble. I've presented it within this post as a side salad, but one could easily add a beautifully-cooked filet of salmon on top for a more-complete meal. The salad itself consists of just four fresh ingredients. And, the dressing is comprised of stuff most of us keep on hand. Between the two components, you'll need maybe ten minutes to get this on the table from start to finish.

Yields 2 - 3 servings.


Ingredients:

FOR THE SALAD -

1 large grapefruit, peeled and cut into thin slices
1 orange, peeled and cut into thin slices
3 - 4 radishes, trimmed and thinly sliced
1 bulb fennel, trimmed and cut very thin {reserve fronds for garnish}

FOR THE DRESSING -

2 tablespoons orange juice
1 tablespoon pure maple syrup {more if additional sweetness is desired}
2 1/2 teaspoons Kosher salt
2 tablespoons good-quality olive oil
1 tablespoon poppy seeds

Directions:

Arrange salad ingredients in a medium serving bowl {or divide between 2 - 3 small serving plates}.  Set aside.

In a small glass jar with a lid, shake dressing ingredients together until well-combined.

Drizzle salad with dressing at time of service. {Reshake dressing if needed prior to service.} Garnish with fennel fronds.