Fennel Salad with Oranges and Olives

Ingredients

• 2 bulbs fennel
• 4 oranges
• 2 red onions
• 1 tbsp honey
• 4 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt
• 100 g black olives (pitted as desired)
• pepper (crushed)

Instructions

1. 1.

   Wash the fennel bulbs, pat dry, and strip off the greens. Slice a thin disk from the core of each bulb and then cut or shave the remaining bulb lengthwise into very thin slices with a sharp knife. Peel the oranges thoroughly with a sharp knife, removing the white pith. Cut fruit segments from the separating membranes and catch the juice that drips out. Squeeze the juice from the orange pulp. Peel, halve, and finely slice the onions. Whisk together the orange juice, honey, balsamic vinegar, and olive oil; season with salt.

2. 2.

   Toss all salad ingredients loosely together, arrange on plates with olives and chopped fennel greens, drizzle with the vinaigrette, and serve seasoned with pepper.