Fennel, Celery, Blood Orange and Pistachio Salad

Today was Open Door Weather at the office and I have zero complaints.  It is sunny, surprisingly warm and the sky is without a single cloud.  Birds are chirping.  I know this sounds like a big fuck you to my east coast sisters, but y'all just had a few Snow Days to tromp through freshly fallen snow and go sledding and have an excuse to drink spiked cocoa and binge eat all the snacks whilst watching every episode of Friends.  I have no excuses.  I HAVE to go outside and go to work and NOT wear all my pretty knit scarves and sometimes it gets too hot in my office and the only solution is to open all the doors, which are extremely tricky to lock again.  I guess I have a few complaints.

Apologies, that was extremely annoying.  I'm done.  Let us enjoy that sunshine.

BUT it is Winter Salad Season and despite the midday warmth, evening temperatures dip cold enough to merit chucking the fresh greens and going for something slightly heartier.

Cue fennel and the oh-so-seasonal blood orange, which are two of the greatest lovers in culinary history.  These ingredients are paired in endless variations, but in this salad here, I stay classic.  No frills, nothing too fancy.  Essential: the madonline.  Slice that fennel really thin.  Ooo la la.

We paired this salad with oven roasted trout, which was excellent, but any mild white fish would be welcome if you'd like to make this into a full meal.  To drink: Copain's 2013 Tous Ensemble Chardonnay.  We often drink Copain as Daniel worked there for nearly two years, but it never gets old.  The newest vintage of their Tous Chardonnay was the perfect pairing for this meal - vibrant and lemony, but with enough floral and stone fruit notes to feel balanced and food friendly.  Lemon verbena, peaches, and sunshine.  Such a gem in this unseasonable season!

FENNEL, CELERY, BLOOD ORANGE and PISTACHIO SALAD
serves 2

1 medium fennel bulb, sliced very thin (keep the fennel fronds for garnish)
4 stalks celery and leaves, sliced thin, leaves chopped
1 medium scallop, sliced thin
juice of 1/2 lemon
4 blood oranges
1 tablespoon olive oil
handful pistachios, toasted
10 - 12 mint leaves

Slice the fennel very thin with a mandoline.  Put in serving bowl.  Slice celery and shallot and add to bowl.  Add lemon juice and stir to coat vegetables.

Cut the rind and pith off the blood oranges.  Slice the fruit into rounds and add to bowl.  Squeeze the rinds over the bowl to get as much blood orange juice in the salad as possible.   

Gently toss with pistachios, olive oil, salt and pepper.  Just before serving tear the mint leaves and add to bowl.  Garnish with more mint and fennel fronds.