Sharon's Recipes

JANUARY: Citrus And Fennel Salad


4 bulbs fennel, sliced and shaved
4 grapefruit, sectioned
4 oranges, sectioned

1/4 cup white vinegar
1/4 cup orange juice
2 tbsp Purple Chef Orange Marmalade, diced fine
3/4 tbsp olive/veg oil
salt and pepper to taste

1/4 cup chopped fennel fronds

Prepare the fennel and citrus fruit as directed. Mix the vinegar, orange juice, Purple Chef Marmalade, olive oil and salt and pepper for dressing. Toss fennel and fruit with dressing, and garnish with chopped fennel fronds.

| Topics: Recipes |

Call Sharon Myers Fine Catering to plan the menu for your next catered event.