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Spring Greens with Orange-Fennel Vinaigrette

Spring Greens with Orange-Fennel Vinaigrette Recipe

  • 1/4 cup fresh blood orange juice or fresh orange juice
  • 2 tablespoons minced shallots
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons (packed) grated orange peel
  • 1 teaspoon honey
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely chopped fresh fennel bulb
  • 2 tablespoons chopped fennel fronds
  • 3 blood oranges or seedless oranges
  • 12 cups torn assorted salad greens (such as arugula, watercress, m√Ęche, and endive) or 1 1/2 five-ounce bags mixed baby greens
  • 1 cup chopped green onions
  • 2/3 cup walnuts, toasted
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