Salads are great any time of year, especially with the availability of pre washed salad mixes, just be sure the salad is really fresh with no rotten leaves, which can spoil your whole salad. The combination here of fresh orange segments and goat cheese with a light vinaigreete makes it perfect as an accompiniment to an entree or as a light lunch.
8 oz mixed greens , washed and spun dry
2 large navel oranges ,rinsed
1 tbs white wine vinegar
1 1/2 tsp fennel seeds ,coarsely chopped
Kosher salt and freshly ground pepper
1/2 cup extra virgin olive oil (I USE MONINI , FRUTTATO)
1/4 lb creamy goat cheese
Put greens in a large salad bowl .Finely grate the zest of 1 orange and put it in a small bowl.
Slice ends of both oranges with a small ,sharp knife. Stand the fruit on one of its cut endsand slice off the skin in strips. . Working over a medium bowl , cut the segments free from the membrane, letting each segment fall into the bowl as you go. Remove any seeds from the segments. Squeeze the membranes to extract the juice ,you will need 3 tbs juice for the vinaigrette.
Add the juice to the bowl with the zest , vinigar and fennel seeds. Season with 1/2 tsp salt and several grinds of pepper to taste.
Add the orange segments to the bowl of mixed greens. Pour the vinaigrette over the salad and toss. Crumble half of the goat cheese over the top and toss again to mix.
Portion the salad among 6 salad plates and crumble the remaining cheese over the salads. Serve.