Blood Orange and Fennel Salad

INGREDIENTS

  • 4 Blood oranges
  • 2 Fennel bulbs
  • to season Sea salt and ground white pepper
  • 1/4 cup Chervil leaves
  • 1/4 cup Fennel fronds
Print Recipe

Cut each end from the blood oranges and trim away the remaining skin. Cut into 5mm thick rounds and set aside.

Trim any stalks from the fennel bulbs, then thinly slice crossways, removing any pieces of core.

Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix together. Place onto a serving platter or onto individual plates.

To serve, sprinkle over the chervil leaves and fennel fronds, then drizzle over the Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette and Extra Virgin Olive Oil.