Apricot and Fennel Sprout Salad

Apricot and Fennel Sprout Salad

Ingredients:
3 tablespoons lemon juice
4 teaspoons orange juice
½ teaspoon kosher salt
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon black pepper, finely ground
3 tablespoons sesame oil
2 cups fresh apricots, diced
1/3 cup fennel bulb, sliced
¼ cup dried apricots, diced
½ cup celery, sliced
2 cups iceberg lettuce, shredded
1 cup oak leaf lettuce, torn
1 cup alfalfa sprouts
¼ teaspoon orange zest

Directions:
1. Whisk lemon juice, oil, orange juice, salt, cayenne pepper, and black
pepper together in the bottom of a mixing bowl. Whisk until salt
dissolves. Slowly pour oil into dressing and whisk until emulsified.
2. Add fresh apricots, fennel, dried apricots, and celery to the large bowl.
Toss well to coat with dressing. Cover bowl and place in refrigerator.
Let mixture marinate for 10 minutes.
3. Gently toss iceberg lettuce, oak leaf lettuce, and alfalfa sprouts together
in a large salad bowl. Remove apricot mixture from fridge. Gently toss
apricot mixture into salad, scraping the sides of the mixing bowl to
make sure you get as much dressing as possible. Toss well to mix and
coat. Garnish with a sprinkle of orange zest and serve.