Citrus Fennel Slaw

Instructions

Step 1
Remove the stalks and tough outer leaves of the fennel bulb and discard. Cut bulb in half lengthwise and trim out core. Cut bulb crosswise into very thin slices.

Step 2
Place fennel slices and red onion in a large bowl. Stir in lemon zest, lemon juice, orange zest and orange juice. Drizzle with oil and sprinkle with salt and pepper to taste.

Step 3
Divide mesclun mix evenly among six small plates. Mound one-sixth of the fennel slaw on each plate and garnish with pine nuts.

Step 4
Toasting pine nuts: Toasting is a great way to bring out the flavor of nuts and seeds. But because they contain a lot of oil, when you add heat they can easily burn, so you’ll need to watch them carefully. To toast nuts and seeds, heat a skillet over medium-high heat. Add a single layer of nuts or seeds. Cook, stirring, for 1 minute. Flip nuts or seeds over and cook, stirring and flipping as needed, for 1 to 2 minutes, adjusting heat if necessary to make sure they don’t burn. The goal is a light golden “toasty” color. Remove from heat and transfer the nuts or seeds to a clean plate or sheet of waxed paper or parchment paper so they don’t cook any further in the hot skillet. Let them cool a bit before using them in a recipe.