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Citrus ginger frisee salad


  • 1/4 cup (60 milliliters) olive oil
  • 2 tablespoons (30 milliliters) apple cider vinegar
  • 1/2 teaspoon (2.5 milliliters) fennel seeds
  • 1 teaspoon (5 milliliters) chopped, peeled ginger
  • 1 teaspoon (5 milliliters) grainy mustard
  • 1 tablespoon (15 milliliters) honey
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper
  • 1 head frisee (or substitute with any other bitter green)
  • 2 Navel oranges, peeled and segmented


  1. Add olive oil, apple cider vinegar, fennel seeds, chopped ginger, grainy mustard, honey, salt and pepper to a mason jar. Add lid and shake to emulsify.
  2. Tear frisee into bite-sized pieces and place in a large bowl along with orange segments. Drizzle frisee and orange with dressing and toss to coat.

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