Recipes and Serving Suggestions - Gourmet, Wheat, Gluten and Sugar Free Products - Gourmet Wafer Crisps

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Festive Fennel and Blood Orange Holiday Salsa

Source: Orlando Vacation Chef's Blog

Ingredients

Serves 4 – 6

5 tbsp O Blood Orange Olive Oil, divided

3 tbsp O White Balsamic Vinegar

2 tsp fresh ginger, peeled and minced

2 tsp sugar

3 blood oranges

1 medium fennel bulb, trimmed, thinly sliced

2 tbsp fresh pomegranate seeds

2 tbsp fresh fennel fronds

medium red onion, thinly sliced

Salt and pepper to taste

1 pkg Kitchen Table Bakers Parmesan Crisps

Preparation:

Whisk together 2 tablespoons of the oil, vinegar, ginger, and sugar in a medium bowl. Cut peel and white pith from oranges and discard.

Holding oranges over bowl to catch juices, cut between membranes to release segments into the bowl. Add fennel, pomegranate seeds, fennel fronds and onion; toss gently. Season with salt and pepper, cover and chill. (Salsa can be made 3 hours ahead.) Serve with Parmesan Crisps.

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