Fennel-Orange Salad with Feta

Ingredients

• 150 g arugula
• 1 bulb fennel
• 4 oranges
• 150 g black olives (pitted)
• 40 g sun‑dried tomatoes (oil‑free)
• 2 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp walnut oil
• Salt
• 1 tsp Honey
• 100 g sheep cheese

Instructions

1. 1.

   Wash the salad greens thoroughly and spin dry. Clean, trim, halve the fennel bulb, remove the core and finely shave the halves into ribbons. Peel 3 oranges with a sharp knife so no white pith remains, then cut into small pieces. Squeeze juice from the fourth orange. Drain the olives and slice into rings. Chop the sun‑dried tomatoes and whisk them together with orange juice, vinegar, olive oil and walnut oil. Add a pinch of salt and stir in honey to taste.

2. 2.

   Arrange arugula, fennel ribbons and orange cubes on plates. Drizzle the dressing over the salad and sprinkle crumbled sheep cheese on top before serving.