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FareShare Gazette -- April 2005 Recipes

This FareShare Gazette -- April 2005 Recipes recipe uses Olive Oil, Salt, Freshly Ground Black Pepper, and Orange Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 cup
• 1/8 cup

Method (preview)

1. 1

   Prepare the vinaigrette.

2. 2

   Heat a small saut� pan over medium heat.

3. 3

   Add the teaspoon of olive oil.

4. 4

   Add the diced tomato and season with salt and pepper.

5. 5

   Saut� for 3 minutes and add the orange juice.

6. 6

   Simmer 2 minutes longer to reduce by half.

7. 7

   Whisk in the olive oil.

8. 8

   Remove from heat.

9. 9

   Season with more salt and pepper if needed.

10. 10

    In a large bowl toss the mesclun with the oranges and red onion. Drain the fennel and add into the salad. Dress with vinaigrette.