Blood orange and fennel salad
4 blood oranges, medium size
2 fennel bulbs, medium sized, with 1/4 cup fennel fronds
3 tbspn Vinaigrette -
3 tbspn Quince, Apple Cider Vinegar & Extra Virgin Olive Oil
Cut each end from the blood oranges and trim away the remaining skin. Cut into 5mm thick rounds and set aside.
Trim any stalks from the fennel bulbs, then thinly slice crossways, removing any pieces of core.
Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix together. Place onto a serving platter or onto individual plates.
To serve, sprinkle over the fennel fronds, then drizzle over the Vinaigrettee.
Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix together. Place onto a serving platter or onto individual plates.
To serve, sprinkle over the fennel fronds, then drizzle over the Vinaigrettee.
