Fennel and Orange Salad with Lemon-Ginger Vinaigrette

Ingredients

• •¼ whole baguette, very thinly sliced
• •2 tablespoons white wine vinegar
• •1 teaspoon finely grated lemon zest
• •1 teaspoon finely grated orange zest
• •1 teaspoon finely grated peeled ginger
• •½ teaspoon coarsely ground black pepper
• •1 pinch Kosher salt
• •3 tablespoons extra-virgin olive oil
• •2 whole navel oranges
• •1 whole fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
• •4 ounces mustard greens
• •center ribs and stems removed
• •4 cups leaves torn into bite-size pieces

Cooking Instructions

1. 1.

   Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.

   10 min

2. 2.

   Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

   15 min