Ingredients
- 350 g Fenchelknollen
- 50 g Essig
- 60 g Olivenöl
- 3 Orangen, unbehandelt
- 10 g Senf
- 35 g Agavendicksaft
- 1 TL Salz
- ½ TL Pfeffer
- 50 g Pinienkerne
- 1 - 2 Stängel Minze
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