Citrus Fennel Dressing
Yield
8 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | strips |
bacon
fried, drained on paper towels, reserve drippings |
|
| 2 | tablespoons |
prepared mustard
dijon |
|
| ½ | teaspoon |
salt
diamond kosher |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 2 | teaspoons |
fennel bulb
freshly ground |
|
| ¼ | cup |
honey
|
|
| ⅓ | cup |
vinegar
apple cider |
|
| ⅓ | cup |
orange juice
fresh squeezed |
|
| ⅓ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | strips |
bacon
fried, drained on paper towels, reserve drippings |
|
| 3E+1 | ml |
prepared mustard
dijon |
|
| 2.5 | ml |
salt
diamond kosher |
|
| 5 | ml |
black pepper
freshly ground |
|
| 1E+1 | ml |
fennel bulb
freshly ground |
|
| 59 | ml |
honey
|
|
| 79 | ml |
vinegar
apple cider |
|
| 79 | ml |
orange juice
fresh squeezed |
|
| 79 | ml |
olive oil
|
|
Directions
In a large skillet, fry the bacon until crisp, drain, remove and set aside.
To the hot drippings, add the mustard, salt and pepper, fennel seed, honey, and cider vinegar.
Bring to a boil and simmer for 30 seconds.
Remove from the heat and whisk in the orange juice and the olive oil.
Use the reserved bacon to top the salad, or toss the salad with the crumbled bacon and serve.
