Serves 4-6
1 medium shallot, finely chopped
3 tablespoons fresh orange juice
½ teaspoon Dijon mustard
1 teaspoon honey
⅓ cup olive oil
2 small heads Belgian endive, leaves separated from core
1 small head radicchio, leaves separated from core
1 small fennel bulb, stem removed, cut in ⅛" slices, fronds reserved
1 medium navel, blood or Cara Cara orange, supremed
½ small red onion, thinly sliced
1 avocado, sliced ¼" thick
Salt & pepper
½ cup (about 2 oz) crumbled Point Reyes Fennel Blue
In a small bowl, whisk together the shallot, orange juice, mustard and honey. Once combined, slowly add olive oil, whisking constantly. Season with salt and pepper. Set aside.
Arrange endive and radicchio on platter. Top with fennel, orange segments, red onion and avocado. Drizzle with dressing. Season with salt & pepper. Top with Fennel Blue and fennel fronds and serve.
