Fennel and Orange Salad

🛒 Ingredients

• Fennel bulb 150 g · 47 kcal
• Orange 150 g · 71 kcal
• Extra virgin olive oil 23 g · 200 kcal
• White wine vinegar 15 g · 5 kcal

👨‍🍳 Instructions

1. Trim the fennel bulb, remove any tough outer layers, and thinly slice it using a mandoline or a sharp knife.
2. Using a sharp knife, carefully peel the oranges, removing all white pith, then segment them over a bowl to catch the juice.
3. In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, a pinch of salt, and a grind of black pepper.
4. Arrange the sliced fennel and orange segments on a serving plate, then drizzle generously with the prepared vinaigrette.