CITRUS SALAD WITH FENNEL VINAIGRETTE

Citrus Salad with Fennel Vinaigrette image

Yield Makes 8 servings

Number Of Ingredients 20

Sesame clusters:
1 large egg white
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup sesame seeds
Dressing and salad:
1/3 cup olive oil
1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
1 small shallot, finely chopped
2 tablespoons finely chopped peeled ginger
1 teaspoon fennel seeds, crushed
1/4 cup white wine vinegar
2 tablespoons honey
Kosher salt, freshly ground pepper
4 navel oranges, blood oranges, tangerines, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 pound)
1 cup fresh flat-leaf parsley leaves

Steps:

For sesame clusters:
Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
For dressing and salad:
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.