Spring Fennel Salad with Candied Orange and Walnut Coffee Brittle

Total Time
0 Mins
Serves
2
Meal
Brunch Dinner Lunch

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
500 cal
Total Fat
35 g
Polyunsaturated Fat
15 g
Cholesterol
35 mg
Sodium
410 mg
Carbohydrates
43 g
Dietary Fiber
5 g
Protein
8 g

Ingredients

For the Caramel Walnuts

  • 1/2 cup walnut halves
  • 1/4 cup brown sugar
  • 1 T butter
  • Pinch of salt 
  • Pinch of instant coffee

 

For the Candied Oranges

  • 1/2 large orange
  • 1/2 cup sugar
  • 1/2 cup water

 

For the Salad Dressing

  • 1 Tablespoon olive oil
  • 1 Tablespoon moscato (or red wine vinegar)
  • 1/4 teaspoon cumin
  • 1 teaspoon honey

 

For the Salad

  • 1/2 cup watercress
  • 1 cup micro greens or baby spring mix 
  • 1 medium carrot, sliced into thin matchsticks or using a julienne peeler
  • 1/8 cup thinly sliced fennel
  • 1 Tablespoons chopped parsley leaves
  • 4 Tablespoons goat cheese
  • candied oranges
  • walnut brittle

Preparation

  1. For the caramel walnuts, melt brown sugar and butter in a medium cast iron or heavy bottom skillet over medium-high heat. Once the butter and sugar melt, stir in walnuts and coat, reduce to medium-low and cook for seven minutes as the product thickens. Stir constantly. Add salt and instant coffee, stir and use a rubber spatula to pour onto parchment paper on a pan to cool in a single layer. Once cooled, break apart walnuts. 
  2. For the candied oranges, slice half an orange into thin slices, then quarter. Add sugar and water to a medium shallow skillet or pan over medium heat and stir to dissolve sugar. Once sugar is dissolved, add oranges in a single layer and cook for eight or nine minutes. The mixture should cover the oranges. They’re ready to remove from the heat when the oranges darken and are soft to the touch with a fork. Place orange slices on a drying rack to cool. Save extra syrup in the fridge for a cocktail!
  3. For the salad dressing, whisk all ingredients together.
  4. To compose salad, layer all ingredients and toss with dressing.