Fennel Salad with Radishes

Ingredients

• 3 bulbs fennel (about 200 g)
• 300 g radishes
• 1 Shallot
• 1 Garlic clove
• 4 tbsp olive oil
• coarse Sea salt
• Pepper
• 80 ml orange juice
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• 2 tbsp walnut oil

Instructions

1. 1.

   Preheat the oven to 200°C (fan).

2. 2.

   Wash and trim the fennel, then cut into eighths and slices as desired. Wash the radishes, trim them, slice some and quarter others. Peel the shallot and garlic. Halve the shallot and cut into thin rings. Place fennel, half the radishes, shallot rings, and pressed garlic in a baking dish. Toss with 2 tbsp olive oil, salt, and pepper. Roast for about 20 minutes, turning occasionally.

3. 3.

   Whisk together orange juice, vinegar, mustard, honey, and remaining oils to make the dressing. Season with salt and pepper.

4. 4.

   Remove the vegetables from the oven, let them cool slightly, then mix in the remaining radishes. Combine everything in a bowl with the dressing. Sprinkle with coarse sea salt before serving.