Fennel-Orange Salad with Olives

Ingredients

• 50 g Pine nuts
• 400 g young fennel
• 2 oranges
• 4 tbsp grape seed oil
• 1 tsp Honey
• 2 tbsp white balsamic vinegar
• Salt
• black pepper (freshly ground)
• 1 Red Onion
• 60 g black olives (pitted if desired)

Instructions

1. 1.

   Roast the pine nuts in a hot pan until golden brown. Remove and let cool.

2. 2.

   Wash the fennel, halve it, trim off the tough core if necessary, and slice or julienne the halves into thin strips. Set aside some fennel fronds for garnish. Peel the oranges thoroughly, cut out the segments, and chop them into pieces. Squeeze out any remaining pulp and whisk the juice with oil, honey, and balsamic vinegar. Season with salt and pepper.

3. 3.

   Arrange the fennel on plates and scatter the orange pieces over it. Peel, halve, and thinly slice the onion. Sprinkle the strips over the fennel and top with olives.

4. 4.

   Drizzle the dressing over the carpaccio and serve garnished with fennel fronds.

5. 5.

   Serve with crusty white bread if desired.