A light, refreshing salad that balances fennel’s aniseed flavor with the citrusy sweetness of oranges.
Ingredients:
- 1 tablespoon fennel seeds
- 2 oranges, peeled and sliced
- 1 small fennel bulb, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper to taste
- Fresh mint leaves for garnish
Instructions:
Toast the fennel seeds in a dry pan until fragrant, then crush them lightly. In a large bowl, combine the orange slices, fennel bulb, and toasted fennel seeds. In a small bowl, whisk together the olive oil, honey, salt, and pepper.
Drizzle the dressing over the salad, toss gently, and garnish with fresh mint leaves.