This salad is a healthy winner during the last days of winter. And so simple to create!
Shave the fennel bulbs with the help of a mandoline slicer, as thinly as you can. Cut your oranges into supremes. This requires a little technique, but the result looks very professional. Check out my video that demonstrates this useful technique.
Our vinaigrette is a simple mixture of orange juice, a little champagne vinegar, olive oil, salt and pepper, and a dap of Dijon mustard. Some thinly sliced red onion and a few parsley leaves round out this salad nicely.
See pictures above for a nice presentation suggestion.
Enjoy this healthy treat right between winter and spring… maybe it’ll help bring spring to us quicker.