Crunchy, tart and sweet, pairing fennel and orange tastes even better than it looks.
Fennel Bulb and Orange Salad
3navel oranges, peeled and sectioned
1 tablespoonDijon mustard
2 tablespoonsbalsamic vinegar
HandfulItalian parsley, chopped fine
Juicefrom squeezed orange peels
3small fennel bulbs, stemmed and sliced thin
Prep time: 15 minutes
Total time: 15 minutes
Cut off both ends of each orange with a sharp knife. Following the curve of the orange, cut away the peel and white pith. Gently separate the orange into sections with your fingers. Remove any excess white pith that remains.
In a mixing bowl combine mustard, balsamic vinegar, parsley and juice. Add orange sections and sliced fennel. Stir and serve.