Cascading Kitchen notes:

To celebrate freshly harvested lettuce from the farm:

Cut the lettuce into wide ribbons, toss with some olive oil and sprinkle with sea salt.  Place the “marmalade” in a separate bowl.  Plate the lettuce and place a large spoonful of the marmalade in the center with a bit of fresh goat cheese around the edges.  Makes for a very special salad.

Other Suggestions…
Serve  over:

• shaved/raw beets
• Melt ¼ cup butter and add ½ cup dressing-serve over grilled fish
• Roast a combination of winter veggies and sprinkle this dressing over the platter right before serving.
• OR just eat a spoonful!

You can store this dressing in a jar for quite a long while.

Fennel Dressing and Marmalade

Simmer 45 min.  in a non reactive saucepan:

• 1 fennel bulb-cored and minced
• 2 cups fresh orange juice
• 2 Tb sugar (optional)
• 1 tsp fresh ginger

Keep an eye on the pan so you don’t simmer it dry.

After cooking for 45 minutes, add to hot mixture:

• Zest from 1 orange
• 1 orange-sectioned – don’t use the membrane

Cut the orange in half and use a grapefruit spoon to remove each section.

• ½ tsp salt

Simmer another 10 minutes.

Add:

½  cup  of fennel leaves from the tops, finely chopped
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