Serves 6. Recipe is from Inglewood Farm and Lili Courtney.
2 cups French green beans
2 cups sugar snap peas
5 Mandarin oranges, peeled and sectioned
1 fennel bulb, shaved thinly
Zest from 1 orange
For the vinaigrette
1/4 cup fresh orange juice
2 tbls. date or red wine vinegar
1/4 cup hazelnut oil
1/4 cup fruity olive oil
Salt and pepper
1. Bring plenty of salted water to a boil and blanch green beans for 4 minutes, adding snow peas for the last minute. Drain together. Put in ice bath or refrigerate.
2. Wash and spin dry spinach. In a bowl, toss spinach, beans, fennel and orange sections. Sprinkle with salt and pepper and toss with orange zest.
3. Prepare the vinaigrette by mixing orange juice, vinegar, salt and pepper. Let salt dissolve, then add oils. Toss with salad and serve.