Orange Salad with Fennel and Onion

Ingredients

• 6 ripe oranges
• 1 small bulb of fennel
• 1 small blue onion
• 1 sprig rosemary
• Salt
• Pepper
• 4 tbsp white wine vinegar
• 1 tsp Honey
• 2 tbsp olive oil
• 4 tbsp small black olives
• rosemary (for garnish)

Instructions

1. 1.

   Peel the oranges with a sharp knife and slice them thinly. Arrange the orange slices on four plates. Wash, trim, and cut the fennel into small cubes, setting aside the fronds. Blanch the fennel cubes in boiling salted water, then drain and shock in ice water. Peel the onion, halve it, and cut into fine strips. Rough‑cut the fennel fronds, then sprinkle them together with the fennel cubes and onion strips over the orange slices. Finely chop the rosemary, season with salt and pepper, and scatter over the salads. Mix the vinegar, honey, and oil; drizzle over the salads and garnish with olives and rosemary sprigs.

2. 2.

   Serve with bread.