Winter Citrus and Fennel Salad

Makes 6 to 8 servings

Citrus Dressing

1          teaspoon orange zest
¼          cup plus 2 tablespoons fresh orange juice
2          tablespoons fresh lemon juice
2          teaspoons Dijon-style mustard
1          teaspoon fresh thyme
¼          teaspoon kosher salt
¼         cup plus 2 tablespoons olive oil
1          teaspoon poppy seeds
 
Salad
1          bulb fennel, halved and stem and tops removed
2          small Cara cara or navel oranges, peeled
1          small grapefruit, peeled
1          head butter lettuce
1          avocado, sliced
¼         cup pomegranate seeds
1          tablespoon fresh mint leaves, torn
            flaky sea salt
           

For the Citrus Dressing

1. Fit the chopping blade in the work bowl of the food processor. Add the orange zest and juice, lemon juice, Dijon, thyme, and salt. Process on High to fully combine.
2. With the unit running on Low, gradually add the olive oil through the drizzle hole of the food pusher. Once all the oil is added, process for an additional 30 to 60 seconds to fully emulsify. Add the poppy seeds and mix to just combine.
3. Taste and adjust seasoning as desired.

For the Salad

1. Insert the slicing disc, set to 1mm, in the work bowl of the food processor. Slice the fennel. Adjust the slicing disc to 4mm and slice the orange and grapefruit on Low.
2. On a large serving platter, arrange the lettuce, fennel, orange, grapefruit, and avocado. Top with the pomegranate seeds, mint, and salt.
3. Serve with the Citrus Dressing on the side.