Mo' Betta with Feta

Blood Oranges with Feta and Almonds
The other morning over breakfast, Mr. B and I were sharing the last Comice pear and as we marveled over its simple deliciousness, I casually remarked that we were at the end of pear season, to which, Mr. B replied, "It's true; there will be no more pears. We're on the verge of spring now."

I gasped. "No!" I wanted to cry out. I'm not ready for spring. Not yet. There are still too many winter dishes to cook, too many things to braise and roast. But, I knew it was true; I had tried to keep spring at bay, but everywhere, she was burgeoning at the seams. Just outside the dining room window, the Wisteria was set to bloom, while the Japanese plum trees, the pear trees and the peach trees weren't far behind. Already, the daffodils had popped up, their pretty yellow bonnets dancing in the breeze, and just yesterday, I had seen the first of the hyacinths and the tulips.

There was nothing to do; winter was coming to an end and the official start of spring was just weeks away. I couldn't stop Mother Nature.

Then I remembered the last of the blood oranges--from my own tree--that I had tucked away in the crisper and I decided to make one of my favorite winter salads to eat while I contemplated how the two of us, winter and I, would say our goodbyes.

Blood Orange and Feta Salad with Toasted Almonds

2-3 blood oranges
Toasted almonds
Olive oil
Champagne vinegar
Salt and Pepper to taste
Fennel fronds, if available
Ground fennel seed

1. With a sharp knife, remove the rinds from the oranges and slice the oranges into circles.
2. Arrange the orange slices on a plate and generously drizzle with olive oil; sprinkle with champagne vinegar.
3. Dust the oranges with the ground fennel and sprinkle with salt and freshly ground black pepper.
4. Top the oranges with crumbled feta and toasted almonds.
5. Garnish with fennel fronds.


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