For 2-4 servings
1/3rd cup of chopped walnuts (toasted)
1 small mild red onion, soaked in water to reduce bitterness
1/2 bulb of medium fennel, shaved thin
1 blood orange, cut into small bites
1/2 cup of fresh herbs, cilantro*, parsley
2 cups of arugula or watercress1 tsp tapenade, little olive oil to taste
Wash and dry arugula or watercress, add to salad bowl. Add the peeled and cleaned orange wedges, cut into bit size. Shave the fennel and red onion, add to salad. Add the chopped, fresh herbs and walnuts.
To add more flavor, you can add 2 tbs of olive oil and 1 tsp tapenade. Season with salt and let stand in room temperature for 30 minutes to blend flavors. ©Mighty Forks 2011
*Recommended to buy organic, as the conventional fruit or vegetable is either on the ‘dirty dozen’ list. http://www.ewg.org/foodnews/summary/ or tested for high exposure to pesticides.