In the fall, along with shorter days, cooler weather, and the changing leaves comes another inevitability, a moratorium on my cookbook purchases. Since my birthday is in the fall, followed shortly by Christmas, my family prefers that I don't buy myself cookbooks from my wishlist, but with so many fantastic new ones released and still to be released this year, not to mention older books I would like, my list is really very long. I didn't think they'd notice if one suddenly disappeared from it: Diana Henry's newest release, A Change of Appetite. I had the best of reasons for the purchase after all, since the author is our newest featured chef here at I Heart Cooking Clubs for the next six months and I needed to start cooking now(!)
To welcome her, I made a starter from my newest acquisition. This was a lively salad of shaved fennel, peppery greens, fresh mint, and juicy oranges, dressed with a sweet-tart dressing made with the juice of the oranges and white wine vinegar.
Topped with toasted sweet and spicy almonds and tangy feta, the salad was bright and refreshing with a great variety of textures. I particularly loved the freshness of the mint and the crunch of the almonds. Diana and I are off to a delicious start!
If you would like to try it and don't yet have the book (which is absolutely gorgeous!), the recipe for Feta and Orange Salad with Honeyed Almonds can be found here.
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