1 blood orange (if you can find them!, no luck here in Michigan.)
½ fennel bulb, thinly sliced
1 avocado, sliced
⅓ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
Salt & pepper
Mint leaves
Instructions
Peel and slice citrus and arrange on plates. Layer with fennel and avocado. Whisk together olive oil, vinegar, honey, and salt & pepper. Drizzle with dressing and season with additional salt & pepper. Top with mint leaves.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/04/01/citrus-salad-fennel-avocado/