Fennel and Orange Salad | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Pre heat the oven to 180°C
• Line a baking tray and place the pecans onto it and into the pre heated oven for about 5 minutes to lightly roast.
• Repeat with the red onion.
• Peel and segment the oranges, do this over a small bowl to catch any juices. Give the skins and waste membrane a squeeze out into the bowl. Arrange the orange segments onto your plates.
• In a small dry frying pan add the fennel seeds and toast for a minute or so to release their flavours and natural oils. Sprinkle onto the plate/plates.
• Add all the dressing ingredients into the bowl of reserved orange juice and whisk to emulsify. Taste for seasoning. It may need a little more sweet, salt or sour, adjust accordingly.
• Roughly chop the toasted pecan nuts and scatter onto your plate/plates, divide the fresh herbs and reserved prongs of fennel between the plates also and finish with a drizzle of the dressing.