{"id":11092,"date":"2013-01-07T12:51:20","date_gmt":"2013-01-07T20:51:20","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=11092"},"modified":"2013-01-09T10:24:48","modified_gmt":"2013-01-09T18:24:48","slug":"fennel-and-orange-salad-with-toasted-walnuts-and-argan-and-honey-dressing","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/fennel-and-orange-salad-with-toasted-walnuts-and-argan-and-honey-dressing","title":{"rendered":"fennel and orange salad with toasted walnuts and Argan and honey dressing"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"color: #999999;\">&nbsp;<a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan-fennel-salad.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-11095\" title=\"fennel and orange salad with toasted walnuts and Argan and honey dressing\" alt=\"fennel and orange salad with toasted walnuts and Argan and honey dressing\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan-fennel-salad-580x311.jpg\" width=\"700\" height=\"431\"><\/a> <\/span><\/p>\n<p style=\"text-align: center;\">&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>fennel and orange salad with toasted walnuts and Argan-honey dressing<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\">&nbsp;serves 4-6<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">2 fennel bulbs, sliced (about 8 ounces)<\/span><br \/>\n<span style=\"color: #999999;\">1-2 beautiful oranges&nbsp;<\/span><br \/>\n<span style=\"color: #999999;\">\u2153 cup walnut pieces, toasted<\/span><br \/>\n<span style=\"color: #999999;\">2 tablespoons <a class=\"famos-link click famos-annotation refid-12VP6\" style=\"border-bottom: 1px dotted #4F739E; cursor: pointer; text-decoration: none;\" title=\"famos Argan oil\" href=\"http:\/\/accounts.famos.com\/accounts\/services\/click\/default\/12VP6\/?r=http%3A%2F%2Fwww.igourmet.com%2Fshoppe%2FOrganic-Argan-Oil.asp\" target=\"_blank\">Argan oil<\/a> (or toasted nut oil)<\/span><br \/>\n<span style=\"color: #999999;\">\u00bd teaspoon fresh orange juice<\/span><br \/>\n<span style=\"color: #999999;\">1 tablespoon cider vinegar<\/span><br \/>\n<span style=\"color: #999999;\">1 teaspoon quality honey<\/span><br \/>\n<span style=\"color: #999999;\"><i><span class=\"famos-shop click famos-annotation refid-12AF9\" title=\"famos gros sel de Gu\u00e9rande\">gros sel de Gu\u00e9rande<\/span><\/i> (or <i>fleur de sel<\/i>), as needed<!--more--><\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Slice Fennel \/Orange.<\/span> Trim the base of the fennel bulb and remove the stalks and fronds. Use a chef\u2019s knife to cut the fennel bulbs in half lengthwise. Place the cut sides down. Use a mandoline or chef\u2019s knife to thinly slice the bulbs. Place slices in a bowl. Use a paring knife to cut the top and bottom off of the orange and then cut off the rind. Slice the orange flesh horizontally. Reserve any juice. Place the orange slices in the bowl with the fennel slices.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Toast Nuts.<\/span> Place the walnut pieces in a pan over a medium flame. Toast until the nuts are golden brown and begin to release their oils. Remove and set aside to cool.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Make Dressing.<\/span> Place the vinegar and orange juice in a bowl. Whisk in oil and honey until well-blended. Salt to taste.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Dress Salad<\/span>. Add the dressing to the fennel and the oranges. Toss. Add the walnuts to the salad before service.&nbsp;<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC01430.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-11053\" title=\"fennel and orange salad with toasted walnuts and Argan-honey dressing  \" alt=\"fennel and orange salad with toasted walnuts and Argan-honey dressing  \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC01430-580x386.jpg\" width=\"464\" height=\"309\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC01430-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC01430-350x233.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; fennel and orange salad with toasted walnuts and Argan-honey dressing &nbsp;serves 4-6 what you need: 2 fennel bulbs, sliced (about 8 ounces) 1-2 beautiful oranges&nbsp; \u2153 cup walnut pieces, toasted 2 tablespoons Argan oil (or toasted nut oil) \u00bd teaspoon fresh orange juice 1 tablespoon cider vinegar 1 teaspoon quality honey gros sel [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,340],"tags":[1206,405,644,554,1207,1179,21,425,75],"class_list":["post-11092","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-starters","tag-argan-oil","tag-fennel","tag-healthy-snacks","tag-honey","tag-light-salads","tag-oranges","tag-salad","tag-vegetarian","tag-walnuts"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/11092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=11092"}],"version-history":[{"count":20,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/11092\/revisions"}],"predecessor-version":[{"id":11131,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/11092\/revisions\/11131"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=11092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=11092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=11092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}