Citrus~ Fennel Dressing 1cup
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Ingredients 9 ingredients
- 1 ts Black Pepper; freshly ground
- 1/2 ts Salt; Diamond Kosher
- 1/4 c Honey; from friendly bees
- 1/3 c Olive Oil; EVOO option, use Walnut Oil
- 1/3 c Orange juice; fresh squeezed
- 2 tb Mustard; dijon
- 4 Bacon strips; fried, drained on paper towels reserve drippings....
- 1/3 c Vinegar; Apple Cider
- 2 ts Fennel Seed; freshly ground
Contains
MustardTree nutsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- In a large skillet, fry the bacon until crisp, drain, remove and set aside. To the hot drippings, add the mustard, salt and pepper, fennel seed, honey, and cider vinegar. Bring to a boil and simmer for 30 seconds. Remove from the heat and whisk in the orange juice and the olive oil. Use the reserved bacon to top the salad, or toss the salad with the crumbled bacon and serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Whisk
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Colander