Fennel and Potato Salad with Orange Vinaigrette

Fennel and Potato Salad with Orange Vinaigrette

Elevate your standard salad with citrus, fennel, and pomegranate seeds. Let the rich hues of Purely Purple Little Potatoes really shine in this vibrant dish.

Ingredients

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Preparation

Preheat oven to 425 °F.

Add potatoes to a large pot and cover with water. Add salt and orange zest, then bring to a boil. Cook for 15 minutes or until potatoes are fork tender. Drain, and set aside in a bowl.

Toss fennel with olive oil and place on a parchment-lined baking sheet. Bake for 20 minutes, turning halfway through.

Make the Dressing: whisk together shallot, orange zest, orange juice, Dijon, honey, vinegar, oil, salt, and pepper.

Once potatoes are cooked drain and toss with half of the dressing. Let sit for five minutes.

To plate, place fennel with citrus segments and potatoes. Drizzle with more dressing and sprinkle with pomegranate seeds. Garnish with fennel fronds and flaked sea salt if desired.

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