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Orange, Olive and Fennel Salad with Cranberry Vinaigrette
Want to pair a glass of wine with this salad? According to Chef John Ash, the creator of this recipe, a bright, fruity Gamay, Gewurztraminer, or White Zinfandel would all work with this refreshing salad.
  1. For the Vinaigrette - In a blender or food processor, combine the cranberries, orange juice, shallot, vinegar, honey, and lime juice; puree. With the motor running, slowly add the oil to the desired consistency.
  2. Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids.
  3. Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days.
  4. For the Salad - Arrange the oranges, fennel and onion attractively on a plate.
  5. Scatter the olives around and drizzle with 3-4 tablespoons of the vinaigrette.
  6. Garnish with the fennel sprigs (the top leafy part of the bulb).