For the roasted fennel
1 bulb fennel, core removed, thinly sliced
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
For the citrus vinaigrette
1 teaspoon tangelo zest
juice of 1/2 a tangelo
juice of 1 lemon
1 tablespoon apple cider vinegar
1 tablespoon finely chopped shallot
2 teaspoons chopped fennel fronds (the dill-looking ends to the fennel)
2 teaspoons honey
1 teaspoon stone ground dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra virgin olive oil
For the salad
2-3 cups arugula
2-3 cups spinach
1 tangelo, peeled and sliced
2 tablespoons pumpkin seeds, toasted (Optional)
Preheat oven to 400℉. Place sliced fennel on a parchment lined baking sheet with olive oil, salt and pepper. Roast for 20 minutes, tossing one or two times during baking, until the fennel edges are golden brown and caramelized. While fennel is roasting, make the vinaigrette. In a medium bowl, combine tangelo zest, tangelo juice, lemon juice, apple cider vinegar, shallot, fennel fronds, honey, dijon, salt, and pepper. Slowly stream in olive oil, whisking until combined. Season to taste with additional salt and pepper if desired. Once fennel is finished roasting, let cool for 5 minutes or so. To assemble salads, toss spinach, arugula, tangelos, pumpkin seeds, and roasted fennel in a large mixing bowl. I like to add a couple pinches of salt and freshly ground black pepper at this point. Drizzle with desired amount of vinaigrette and toss. Serve with extra vinaigrette!