3 small blood oranges
1 tablespoon champagne vinegar
1 tablespoons evoo
4 oz baby spinach
1/2 of 1 small fennel bulb
1 tablespoon ricotta salata
Freshly ground pepper
Juice one blood orange. Add the champagne vinegar, freshly ground pepper and whisk in olive. Salt to taste.
Wash spinach thoroughly and dry in colander.
Slice oranges in half vertically. Cut into 8 wedges and carefully cut away from peel. Place in bowl.
Cut off the fennel bulb's stalk. Cut in half lengthwise, removing the core. Shave 1/2 of the fennel with a vegetable peeler to form long fennel strips.
Whisk vinaigrette. Toss fennel, spinach and vinaigrette together. Plate salad, adding blood orange wedges to the tops of the salad greens. Crumble the ricotta salata over each salad.