The first time I ate this salad was at a picnic in Paris. I love fennel with its a sweet anise and licorice flavour. The oranges add freshness.

Makes 2- 4 servings

Ingredients

  • 1–2 fennel bulbs
  • 1 large orange,  peeled and cut into segments
  • 1 handful walnuts (optional)

For the dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons white wine vinegar
  • honey or agave syrup to taste
  • juice of the rest of the orange from cutting the segments
  • sea salt and pepper to taste

Method

  1. First clean the fennel and take outer parts off, remove the stalks.
  2. For the dressing combine olive oil, white wine vinegar, dash honey or agave syrup, juice of the orange. Add sea salt and fresh ground pepper
  3. With a very sharp knife or a mandoline thinly slice the fennel.
  4. Place fennel in a large bowl. Add the orange segments and the dressing, mix well and season with sea salt and pepper to taste. Enjoy!

Twists

If you don’t care for walnuts, leave them out or use toasted pine or or another type of nut.