Market Hall Foods Blog - Orange and Fennel Salad with Labne

Ingredients

• 1 cup full-fat Greek yogurt
• 4 tablespoons Alvear Pedro Ximenez Dry Sherry Vinegar
• 4 tablespoons orange juice
• 1/2 small shallot, minced (about 2 tablespoons)
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground Black Tellicherry Peppercorns
• 1/2 cup extra virgin olive oil, like Frantoio Grove
• 1 medium fennel bulb with fronds attached, halved lengthwise and sliced thinly crosswise ideally on a mandolin, reserving 1/2 cup of the fennel fronds
• 6-8 radishes, halved if large, sliced thinly, ideally on a mandolin
• 2 oranges, peel and pith removed, cut into 1/4” slices
• 1/2 cup nuts, such as hazelnuts
• 1/2 cup mint leaves
• 1/2 cup flat-leaf parsley leaves
• Fleur de sel , for finishing