Mixed Greens and Citrus Salad

with Fennel Vinaigrette and Sesame Clusters

Makes 4 servings

I first made this dish for a midwinter dinner in Upstate New York, where I was cooking for my friend, the fashion designer Lela Rose. I wanted a salad to serve alongside a braised short rib, so it needed hearty greens and a boldly flavored dressing. I landed on a fennel vinaigrette, which carries a bit of heat from habanero and serrano chiles and has the chunky texture of a mignonette. Because of its chunkiness, be sure to give the dressing a good stir right before you dress the salad.

Sesame Clusters

Makes about 1 cup

• 1 large egg white
• 3 tablespoons sugar
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 cup sesame seeds

Preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat. In a small bowl, whisk the egg white until slightly foamy. Whisk in the sugar, salt, cinnamon, cloves, and nutmeg. Add the sesame seeds and stir well to coat.

Spoon the sesame mixture in clumps onto the lined baking sheet. Bake, stirring frequently (to avoid the seeds becoming one large mass), until golden brown, 10 to 15 minutes. Let cool; if the clusters are large, break them into bite-size pieces. The sesame clusters can be made a few days ahead; store in an airtight container.

Fennel Vinaigrette

Makes 1 cup

• ½ cup extra-virgin olive oil
• 2 tablespoons finely chopped fennel bulb, plus 1 tablespoon chopped fennel fronds
• 2 tablespoons finely chopped shallot
• 2 tablespoons finely chopped ginger
• ⅛ teaspoon fennel seeds, lightly crushed
• 2 tablespoons honey
• ½ cup white wine vinegar
• ½ habanero chile, seeded and finely chopped
• ½ serrano chile, seeded and finely chopped
• 2 teaspoons chopped chervil or tarragon
• Kosher salt

In a medium skillet, heat the oil over medium-low heat. Add the fennel bulb, shallot, ginger, and fennel seeds and cook until the vegetables are soft, 7 to 10 minutes. Stir in the honey and turn off the heat. Whisk in the vinegar and let cool. Stir in the habanero, serrano, fennel fronds, and chervil. Season to taste with salt. The vinaigrette can be made up to 1 day ahead; shake or whisk well before using.

For Serving

• 2 blood or navel oranges, or 1 grapefruit
• 5 ounces mixed greens (such as arugula, frisée, radicchio, and/or endive)
• Fennel Vinaigrette, to taste
• ½ cup Sesame Clusters

Using a sharp knife, cut the peel and white pith from the oranges. Cut between the membranes to release the orange segments into a bowl.

Place the greens in a serving bowl and spoon some of the fennel vinaigrette over. Sprinkle the sesame clusters and citrus segments over the top, toss gently, and serve.

The Takeaway

These spiced sesame clusters were inspired by the Asian and Middle Eastern–style sesame candies that always found their way into my Halloween haul as a kid. Recreating them as a crunchy garnish wasn’t hard, and they’ve proven to be quite versatile in all kinds of salads. When you’re making these clusters yourself, it’s helpful to think of the process as akin to making granola rather than a nut brittle: Stir the seeds often while they bake to keep the clusters light and airy, rather than one large clump that needs to be broken up. The clusters are a great vehicle for a variety of spices, so play around with different flavors to match whatever you’re cooking.