Fennel Orange Salad with Radicchio

Ingredients

• 300 g fennel
• 200 g radicchio
• 150 g alfalfa sprouts
• 3 untreated oranges
• 6 tbsp sour cream
• 4 tbsp Lemon juice
• 2 tbsp white wine vinegar
• 1 tbsp plant oil
• 0.5 tsp mustard
• Pepper
• 8 walnut halves

Instructions

1. 1.

   Squeeze half an orange and whisk together 4 tbsp orange juice, sour cream, lemon juice, vinegar, oil, mustard, and pepper to make a sauce.

2. 2.

   Peel the remaining oranges, cut out eight beautiful segments, and chop the rest of the orange into pieces.

3. 3.

   Wash and trim the fennel, remove the tough core, set aside the greens, and halve the bulb lengthwise. Score the halves so they stay together at the root end, then slice into thin strips.

4. 4.

   Toss the fennel strips with the orange pieces in the sauce.

5. 5.

   Rinse the sprouts cold, drain, and fold them in.

6. 6.

   Wash radicchio leaves, dry, and cut into strips.

7. 7.

   Arrange the fennel salad in the center of plates, surround with radicchio strips, and garnish each portion with two orange segments, walnuts, and fennel greens.