Fennel and orange salad with mint recipe

This recipe is based on a traditional Italian dish and is a light and refreshing salad with an unusual combination of flavours. Fennel adds a deliciously aniseed like flavour which goes so well with orange. This recipe is very good as a healthy lunch – it serves 4 people but quantities can so easily be increased to make a larger platter. The salad has an interesting orange and mint vinaigrette dressing. It's refreshing, healthy and perfect side as a side at picnics or barbeque with the family.

Ingredients

• 2 medium sized fennel bulbs
• 2 oranges, segmented
• Dressing
• 2 tbsp orange juice
• 2 tbsp runny honey
• Salt and freshly ground black pepper
• 8 tbsp extra virgin olive oil
• 4 tbsp chopped fresh mint
• Few fresh mint leaves

Method

1. 1. Trim the fennel bulbs and cut in half vertically. Retain the feathery leaves for garnish.
   2. Slice the fennel very thinly and place in a large bowl.
   3. Add the orange segments to the bowl.
   To make the dressing:
   1. Put the orange juice and honey into a bowl or jug and add the salt and pepper.
   2. Whisk together then gradually whisk in the olive oil.
   3. Stir in 3tbsps of the mint.
   4. Pour the dressing over the fennel and oranges and mix together gently until well coated with the dressing.
   5. Arrange the salad on serving plates and sprinkle on the remaining 1tbsp of chopped mint.
   6. Garnish with the mint leaves, feathery fennel leaves and a sprinkling of freshly ground black pepper.