Fennel and Orange Salad with Lemon-Ginger Vinaigrette

Ingredients

• 0.3  crusty baguette very thinly sliced
• 1  fennel bulb trimmed very thinly sliced
• 1 teaspoon ginger finely grated peeled
• 0.5 teaspoon pepper black
• 4 servings kosher salt 
• 1 teaspoon lemon zest finely grated
• 4 cups mustard greens 
• 2  navel oranges 
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 teaspoon orange zest finely grated
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk

Directions

1. Preheat oven to 375°F.
2. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes.
3. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
4. Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes.
5. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.
6. Per serving: 240 calories, 12 g fat, 5 g fiber
7. Bon Appétit