Ingredients Jump to Instructions ↓

  1. 1/2 cup orange juice

  2. 1/3 cup olive or vegetable oil

  3. 2 teaspoons minced fresh chives Salt and pepper to taste Salad:

  4. 1 bulb fennel

  5. 4 cups mesclun salad mix

  6. 1 cup red seedless grapes, halved

  7. 1 (8-ounce) piece mozzarella cheese

  8. 1/2 cup seasoned bread crumbs

  9. 1 egg

  10. 1 tablespoon water

  11. 2 tablespoons olive or vegetable oil Chopped fresh fennel fronds for garnish

Instructions Jump to Ingredients ↑

  1. Prepare Orange Dressing: In a shaker jar, combine orange juice, oil, chives and salt and pepper. Cover and shake well; set aside.

  2. Prepare Salad: Wash fennel and trim off any blemishes. Trim leafy end of fennel bulb to within 1 inch of the head; reserving a few of the fronds. Trim a thin slice from the bottom end of the bulb. Quarter fennel; cut into julienne sticks. In a large bowl, toss together lettuce, fennel and grapes.

  3. Cut mozzarella cheese into eight 1/4-inch-thick slices. Place bread crumbs on a plate. Break the egg into a small bowl; add water. Beat mixture lightly with a fork. Dip each cheese slice in egg mixture to coat, then into breadcrumbs to coat all sides. Place coated cheese slices on a wax-paper-lined tray.

  4. Toss salad with the dressing. Spoon salad mixture onto 4 salad plates. In a medium skillet over medium heat, heat oil; add cheese slices. Cook until browned, about 2 minutes per side. Using a metal spatula, immediately transfer 2 cheese slices to each salad plate. Sprinkle chopped fennel fronds over salads and serve.


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