Citrus Salad with Fennel Candied Pistachios

This colorful dish is as equally tasty as it is beautiful. I tend to forget about fennel in terms of fresh produce, but when I do use it, I always remember how much I love it. This Citrus Salad with Fennel and Candied Pistachios comes together in no time and will be a burst of flavor and color to any table.

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Citrus Salad with Fennel and Candied Pistachios

Yield: 4

Ingredients

• 1 tablespoon unsalted butter
• 1/2 cup pistachios, roasted and pitted
• 1 tablespoon granulated sugar
• 6 oranges of choice, segmented- I used a combo of orange and tangerines here
• 1 segment of fennel, shaved thin
• 1 tablespoon olive oil
• salt and pepper, to taste
• 2 tablespoons fennel stems, chopped
• 1/2 cup feta, shaved or crumbled

Instructions

1. In a small skillet over medium heat, melt the butter. Add in the pistachios and toss sugar. Stir to melt the sugar and evenly coat the nuts, about 3-4 minutes. Once thickened, remove from heat and let cool on a parchment or wax paper lined plate.
2. In a small bowl, toss the segmented oranges with the olive oil and lightly season with sea salt.
3. To compose the salad, layer the oranges on a plate or low bowl, top with fennel, feta, candied pistachios and a pinch of salt and freshly black pepper. Sprinkle fennel stems and enjoy!