Plum-Fennel Salad with Honey-Ginger Dressing

salad appetizer side kid-friendly quick & easy low cal high fiber plum fennel summer healthy low cholesterol vegan bon appétit fat free kidney friendly vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free kosher small plates

Rick Martinez

4 Servings

Source

Ingredients

¼ cup fresh orange juice

1 tablespoon white wine vinegar

2½ teaspoons honey

1½ teaspoon finely grated peeled ginger, divided

A pinch of salt

3 large red plums, cut into thin wedges

½ small fennel bulb, thinly sliced

Olive oil, toasted sesame seeds, and fennel fronds for garnish

Method

Whisk ¼ cup fresh orange juice, 1 tablespoon white wine vinegar, 2½ teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl. Cut 3 large red plums into thin wedges and thinly slice ½ small fennel bulb. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.

Toss ½ teaspoon finely grated peeled ginger into fruit salad. Serve drizzled with olive oil and topped with toasted sesame seeds and fennel fronds.