For this Holiday Citrus & Fennel Salad, start by mixing finely diced shallot, white wine vinegar, grapefruit and lemon juice, zest of an orange or grapefruit, dried oregano, and salt and pepper to taste in a small bowl. Whisk together until smooth.
In a large bowl, add Little Leaf Farms Baby Crispy Green Leaf lettuce. Top with a medium-sized head of fennel, thinly sliced, for a crisp, aromatic bite. Add oranges and grapefruit to bring a burst of citrus flavor. Then, sprinkle with pomegranate seeds, Castelvetrano olives, and toasted hazelnuts, chopped, for added crunch and flavor.
Drizzle the prepared dressing over the salad ingredients and toss gently to combine. This Holiday Citrus & Fennel salad is the perfect balance of tangy, sweet, and savory, making it a vibrant and festive addition to any meal. Serve immediately and enjoy!
*Note: Zest the citrus before segmenting. To segment the citrus, use a sharp knife to cut the two pole ends off of the citrus. Lay the citrus on one flat end. Following the curve of the citrus, cut off the peel and any remaining pith, until only the inner fruit remains. Then, in between each membrane, cut the fruit into segments, adding them into a bowl as you go. When you finish, you should be left with just the membrane, with as little fruit remaining as possible. Squeeze the juice from the remaining membrane over the segmented citrus to keep it fresh and juicy. This juice can also be used in the vinaigrette.