Spring, Summer, Light Meals, Salads, Sides
Fresh and Fruity, just how I like my salads among other things! This is delicious eaten with the sun shining and a glass of something chilled in one hand.
I make a winter version with walnuts and pomegranate seeds too. But there is just something so delicious about the combination of orange and fennel with the crunch of a nut and the freshness of herbs.
It would make for a delicate light starter or a compliment to other salads or grilled vegetables.
The size her will serve 4 as a light starter but is very simple to double up for feeding a crowd. The dressing will make plenty for the portion size and some left over to use in the week on salads.
1 large fennel bulb
2 oranges peeled and segmented or sliced
¼ red onion
Few sprigs of fresh fennel leaves
Few sprigs of fresh mint
½ cup pecan nuts
1 tsp fennel seeds
1 heaped tbs wholegrain mustard
Juice reserved from oranges
Juice 1/2 lemon
Salt and pepper
1 tbs maple syrup
2 tbs apple cider vinegar
3 tbs extra virgin olive oil
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