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Orange Fennel Salad | Caroline@BareFoodAngel.com |
| Servings | Prep Time |
| 4people | 5minutes |
| Passive Time |
| 2minutes |
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Ingredients
- 4-6 tangerinesor 2 oranges
- 1 fennel
- walnutsany nuts you prefer
- 2Tbsp extra virgin cold pressed olive oilYou may may improvise by juicing half an orange and mixing it with olive oil instead of using already orange infused olive oil. The original recipe asks for walnut infused olive oil. You may leave it out.
- 1/2Tbsp walnut infused extra virgin olive oiloptional
- 1/2Tbsp balsamic vinegar
- 2Tbsp orange juiceif you wish to make your own orange infused oil
- real saltto taste
- black pepperto taste
Instructions
- Clean the fennel, wash and cut thin and divide evenly on a platter or four individual dishes.
- Peel the oranges. Either cut the oranges in pieces or if small enough include individual pieces. Distribute them over the fennel.
- Chop the walnuts (or any of your favorite nuts) and place on oranges and fennel.
- Season with Frantoio Gargiulo walnuts and Extra Virgin Olive Oil with Oranges *, balsamic vinegar, salt and pepper; serve immediately, otherwise the vitamins deteriorate.
Recipe Notes
Recipe compliments of and adapted from www.frantoiogargiulo.it
Enjoy it and remember to comment below.