I make lots of variations of this salad (you can find some of them here), because I just adore the combination of the aniseed freshness of fennel, bright juicy citrus, sweet mustard-maple dressing, and crunchy nuts. It's simply super-moreish.
Citrus is ideal eaten in early spring, and this when I make this salad the most – although it’s also very refreshing on a hot summer’s day, or to add a flash of brightness to a gloomy winter’s afternoon.
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