Orange and Fennel Salad

Servings: six

Ingredients

12 ounces leafy greens (field greens, arugula, baby spinach)
1 fennel bulb, thinly sliced
1 red onion, thinly sliced
1 orange, zest and juice
3 oranges, sectioned
½ cup dried cranberries

MEM’s Classic Vinigairette

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
½ cup olive oil

Directions

Assemble salad ingredients on a platter.  In a small bowl, whisk together vinegar, Dijon, garlic, salt and pepper.  Continue to whisk while slowly adding the oil, until vinaigrette has emulsified.   Drizzle over salad and serve immediately.