Begin by preparing the vinaigrette. In a small bowl or jar with a tight-fitting lid, add olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. I usually go with about ½ teaspoon of salt and ¼ teaspoon of pepper. Whisk or shake the mixture until it’s well combined and emulsified.
Next, it's time to prepare the oranges. Start by cutting a 1/4-inch slice off the top and bottom of each orange to create a flat base. Stand the orange upright, and carefully slice off the peel and pith in thick strips, following the contour of the fruit. Once peeled, lay the orange on its side and cut it into 1/4-inch slices. Repeat this process with the remaining oranges.
Now, gather a large bowl and add the butter lettuce leaves, sliced fennel, orange slices, and red onion. Toss them gently to combine, ensuring that the ingredients are evenly distributed.
Drizzle the prepared vinaigrette over the salad and toss gently again, making sure everything is well-coated with the dressing. It’s important to be gentle here so you don’t bruise the leaves.
Finally, sprinkle the minced fresh mint leaves over the top of the salad for an added burst of freshness. Give it one last toss to incorporate the mint into the salad.
Serve your Fennel Orange Salad immediately, or let it chill in the refrigerator for about 10 minutes for a refreshing experience. This salad is best enjoyed fresh, but it can also be stored for a day in the fridge.
