Sauce for Tossing: Orange-Fennel Vinaigrette



  • 1/2 cup fresh orange juice
  • 2 Tbsp. shallots, minced
  • 1 Tbsp. fresh thyme leaves
  • 2 tsp. orange zest
  • 1 tsp. honey
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh fennel bulb, finely chopped
  • 2 Tbsp. fennel fronds, chopped
  • Kosher salt, to taste
  • Cracked black pepper, to taste


Whisk orange juice, shallots, thyme, orange zest and honey in medium bowl to blend.  Gradually whisk in oil and ten add fennel and fennel fronds. Season to taste with salt and pepper.  (Can be made one day ahead.  Cover and chill.  Refrigerate before using.)


1 cup

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