The Brightest Orange Salad with Fennel and Goat Cheese (and a secret ingredient!)

👩‍🍳 Instructions

1. 1

   Prepare the oranges: Using a sharp knife, slice off the top and bottom of each orange. Stand upright and slice downwards to remove all peel and white pith. Hold over a bowl and slice between membranes to release segments. Squeeze any remaining juice into the bowl.
2. 2

   Prepare the fennel: Trim stalks and outer layers. Halve lengthwise and use a mandoline or sharp knife to shave into paper-thin slices.
3. 3

   Shred the chicken: If using rotisserie chicken, shred the meat into bite-sized pieces.
4. 4

   Make the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, hot honey, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously or shake until well combined and emulsified.
5. 5

   Assemble the salad: In a large bowl, combine mixed greens, segmented oranges, and shaved fennel. Add shredded chicken and half of the crumbled goat cheese. Drizzle with dressing.
6. 6

   Toss gently: Toss the salad gently to coat all ingredients. Avoid over-tossing to prevent bruising.
7. 7

   Serve: Transfer to serving plates and garnish with remaining goat cheese and honey-roasted almonds. Serve immediately.