Citrus Salad with Fennel Vinaigrette

Ingredients

• •1 whole large egg white
• •3 tablespoons sugar
• •½ teaspoon kosher salt
• •¼ teaspoon ground cinnamon
• •¼ teaspoon ground cloves
• •¼ teaspoon ground nutmeg
• •1 cup sesame seeds
• •⅓ cup olive oil
• •¼ whole small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
• •1 whole small shallot, finely chopped
• •2 tablespoons finely chopped peeled ginger
• •1 teaspoon fennel seeds, crushed
• •¼ cup white wine vinegar
• •2 tablespoons honey
• •to taste Kosher salt, freshly ground pepper
• •4 whole navel oranges, blood oranges, tangerines, and/or grapefruit
• •10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 pound)
• •1 cup fresh flat-leaf parsley leaves

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.

   5 min

2. 2.

   Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.

   12 min

3. 3.

   DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.

4. 4.

   Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.

   10 min

5. 5.

   Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.

   10 min

6. 6.

   Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.

   5 min

7. 7.

   DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.