Fennel & Blood Orange Salad

Ingredients

Purple Artisan Lettuce (was in mixed container with other butter lettuces)
½ fresh and sweet spring white onion – sliced thinly
1 fennel bulb – sliced medium on mandolin or thinly by knife
1 blood orange with pith removed and sectioned & chopped
1 lemon
2 tsp of Olive Oil or Grapeseed Oil
Sea Salt
Cracked Pepper
Handful Pea Greens

Instructions

• To build the salad:
• Arrange the purple lettuce on the plate.
• Add a few slices of onion.
• Add a pile of fennel – about 10 slices.
• Place blood orange pieces on top.
• Squeeze lemon over top to taste (I use about ¼ of a lemon per plate).
• Drizzle ½ tsp oil over salad.
• Sea Salt and Cracked Pepper to taste.
• Sprinkle Pea Greens on top.
• Devour.

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