1 Tbs. olive oil
1 Tbs. apple cider vinegar
1/2 tsp. honey (Make It Whole30 with substitution in Recipe Notes)
1/2 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. blood orange zest (zest one of the oranges for the salad before cutting it into segments)
Fennel Salad:
1 lb. fennel bulb
1 small shallot, thinly sliced, about 1/4 cup
2 blood oranges, peeled and cut into segments, 1 cup
1/4 cup shelled pistachios
Citrus Vinaigrette: In small bowl combine olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt and pepper until blended. Stir in blood orange zest and reserve. Fennel Salad: Trim fennel bulb, reserving 1 Tablespoon chopped fennel fronds. Thinly slice remaining fennel bulb and arrange on serving platter. Top with orange segments, shallots and pistachios. Drizzle with reserved dressing and sprinkle with reserved chopped fennel fronds.