Fennel and Orange Salad
Fennel and Orange Salad

Ingredients

Method

  • 2 fennel bulbs
  • 1 1⁄2 oranges
  • 1⁄2 lemon, juice only
  • Extra virgin olive oil
  • Salt and pepper
  • Cut off the tops of the fennel bulbs (which can be saved for a sauce or seasoning) and slice the fennel into rings. Cut away the skin and pith of an orange, and slice into circles. Add to the fennel.
  • Make a quick dressing by mixing together the juice from half an orange with the lemon juice, and whisking in the olive oil and some salt and pepper. Drizzle this all over the salad, and serve as a delicious starter.
10 mins
4 serving
This recipe pairs perfectly with the Signor Vino Vermentino 2019 from Riverland, Australia.

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