Ingredients
- 2 Blood Oranges quartered
- 2 Fennel Bulbs trimmed and cut in half
- 2 Cups Salad Mix
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 TBSP Olive Oil
Instructions
- Rub the blood oranges and fennel bulbs with olive oil and season.
- Place it on a Bull Grill that's been preheated to medium-high heat. Grill each side for about 2-3 minutes or until you have nice grill marks. Be sure not to overcook as it will burn easily.
- Remove from the heat and allow to cool. Remove the rind from the orange and chop the fennel.
- Build your salad with fresh greens, blood orange, and fennel. Season to taste with salt, pepper, and olive oil or with your favorite dressing.