Dark Chocolate-Blood Orange Fennel Salad
Makes 4 servings as a salad course2 tablespoons F. Oliver’s Dark Chocolate Balsamic Vinegar ½ clove garlic, minced ¼ teaspoon F. Oliver’s Fleur de Sel or other sea salt, plus more to taste 1½ teaspoon F. Oliver’s Tellicherry Black Peppercorns, coarsely ground, plus more to taste ¼ cup F. Oliver’s Fresh Pressed Blood Orange Extra Virgin Olive Oil 1 small bulb fennel, very thinly sliced 10 ounces baby spinach, rinsed and dried well 2 tablespoons slivered almonds, toasted 2 clementines, segmented 2 tablespoons blue cheese, crumbled 3 tablespoons pomegranate seeds
Make the vinaigrette: In a medium bowl add F. Oliver’s Dark Chocolate Balsamic Vinegar, garlic, salt, and pepper and stir well. Slowly whisk in F. Oliver’s Fresh Pressed Blood Orange EVOO. Adjust seasonings to your taste. Toss thinly sliced fennel in mixture, cover tightly, and let marinate for 20 minutes.
In a large bowl, add baby spinach, slivered almonds, clementine segments, blue cheese and fennel mixture. Toss well to coat. Top with pomegranate seeds to serve.