Fennel and orange salad


2 fennel bulbs
1medium red onion
3 blood or other oranges
6 tablespoons of blood orange vinegar or other fruity vinegar (apple cider is good too)
4 tablespoons of extra virgin olive oil
Salt and pepper


1. Slice the fennel and onion as thinly as possible – I used a mandolin.

2. Peel and slice oranges, add to fennel and onions with any reserved juice from slicing the oranges.

3. Combine the dressing ingredients with any reserved orange juice – I like my dressing quite sharp so adjust the ratio to your taste.

4. Pour over the salad and serve. Keeps well in the fridge for 2days.

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