Dried Fig, Orange, Fennel, and Sweet Onion Salad with Mixed Greens

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 cup orange juice
1 fennel bulb (about 12 ounces)
2 large seedless oranges
2 tablespoons extra virgin olive oil
2 tablespoons minced red onion
2 tablespoons sherry vinegar
8 ounces dried Black Mission or Calimyrna figs (12 to 14 figs), stems trimmed
Freshly ground black pepper
¼ teaspoon fennel seeds, crushed with a mortar and pestle or the side of a heavy knife
½ teaspoon kosher salt
½ teaspoon minced garlic

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