Fennel Olive Salad | Gordon Food Service

Ingredients

• 5 oz. Fennel
• 2 oz. Kalamata Olives, pitted and halved
• 5 ea. Orange, segments
• 2 oz. Orange Juice, freshly squeezed
• 2 oz. Olive Oil
• 2 oz. Blended Oil
• 1 ea. Orange, halved and roasted
• 1/2 tsp. Dijon Mustard
• 1 ea. Shallot, brunoise
• Kosher Salt, to taste
• Black Pepper, to taste
• 1 Tbsp. Tarragon, pickled fresh, whole leaf no stems
• 1 Tbsp. Chives, battonette cut
• 1 Tbsp. Parsley, whole leaf, stems discarded
• 3 ea. Fennel Fronds, for garnish