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.