Fennel Carpaccio with Walnut Oil 

 | RICARDO

Ingredients

• The juice of 1 orange
• 1 tablespoon (15 ml) white wine vinegar
• 1 tablespoon (15 ml) walnut oil
• 3 tablespoons (45 ml) canola oil
• 3 tablespoons (45 ml) fresh chives, chopped
• Salt and pepper
• 1 bulb fennel
• 1 plum tomato, cored and diced
• Fleur de sel