Author Notes
Cruchy, refreshing and oh so colourful. Who could resist this tasty combination —Marisa R
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Ingredients
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1
fennel bulb, stems removed, save fronds for garnish
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1
blood orange
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1
pomegrant, seeded
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3 tablespoons
walnut oil, or extra virgin olive oil
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1 tablespoon
raspberry vinegar, or apple cider vinegar
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3 tablespoons
mint, washed and chopped
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salt & pepper to taste
Directions
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Cut the fennel bulb in half. Core, remove outer leave if damaged. Julienne into lengthwise slices.
Using a knife cut away the orange peel. Over a bowl catching the juices, slice wedges between the white membrane of the orange. Squeeze any remaining juice from the membrane into the bowl. In a large bowl mix by hand the fennel, orange, and pomegrant seeds. Decoratively spread into a platter. Whisk the oil, vinegar, mint, seasoning and juices together. Pour over salad
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