Ingredients for Citrus Salad with Fennel Vinaigrette

• 1 large egg white

• 3 tablespoons sugar

• 1/2 teskedar kosher salt

• 1/4 teaspoons ground cinnamon

• 1/4 teaspoons ground cloves

• 1/4 teaspoons ground nutmeg

• 240ml sesame seeds

• 80ml olive oil

• 1/4 small fennel bulb, finely chopped, plus 80g chopped fronds

• 1 liten schalottenlök, finhackad

• 2 tablespoons finely chopped peeled ginger

• 1 teaspoon fennel seeds, crushed

• 60ml white wine vinegar

• 2 tablespoons honey

• Koshersalt, nymalen peppar

• 4 navel oranges, blood oranges, tangerines, and/or grapefruit

• 10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive

• about 450g )

• 1 cup fresh flat-leaf parsley leaves

Preheat oven to 177°C. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.

Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.

DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.

Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.

Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.

Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.

DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

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