Salad of Beet and Fennel with Orange Vinaigrette
- In a bowl, toss beets, garlic, orange rind, salt and pepper and 1 tablespoon of peanut oil.
- Pour onto a large sheet of aluminum foil.
- Wrap the foil into a "package", assuring that air cannot escape.
- Bake in a preheated 350 °F oven for about 45 minutes, or until tender.
- Once cool, peel beets by rubbing the skin off easily.
- Cut beets in half.
- Add all ingredients except the lime leaves to a saucepot (if using lime zest, add at the beginning with the other ingredients).
- Bring to a simmer and reduce by half.
- Add lime leaves and allow to steep like tea until cool.
- Add salt, pepper and vinegar to the orange reduction and place in a food processor.
- Gradually add (in a small stream) oil into orange mixture while running, allowing it to emulsify.
- Once it starts to thicken, stop machine and taste-you may not need all of the oil.
- Less oil will give a light and pungent flavor, while more oil will mellow it a lot.
- Gently toss frisée, orange segments, fennel, beets, chives and vinaigrette in a bowl.
- Place in the center of the plate, piling high for a dramatic effect.
- Top the salad with the long Parmesan strips
- For a special garnish, reserve some more orange rind. Grate it up and dry it. Sprinkle it over the rim line of the plate.