Fennel Orange Salad with Onions and Herbs

Ingredients

• 2 oranges
• 2 Blood oranges
• 2 knollen fennel
• 1 Red Onion
• 40 ml olive oil
• 1 tbsp finely chopped rosemary
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the oranges with a sharp knife like an apple and remove all white membranes. Cut the oranges first lengthwise into quarters, then crosswise into slices. Catch the juice that drips out.

2. 2.

   Wash, trim, halve fennel lengthwise, cut off the core, and dice fennel into small cubes. Set aside some of the fennel greens. Peel the onion and slice it into rings. Place orange pieces with fennel cubes and onion rings in a bowl.

3. 3.

   Whisk olive oil with captured orange juice, rosemary, and a pinch of pepper, then combine with the salad. Serve on plates and sprinkle with fennel greens.