Fennel and Orange Salad
Preparation time: 10 minutes
Cook time: none
- 2 large oranges
- 1 small red onion, finely sliced
- 75g (3oz) small baby spinach leaves
- 4 tbsp Filippo Berio Extra Virgin Olive Oil
- 2 tbsp chopped fresh herbs, e.g. parsley
Peel the oranges removing as much pith as possible then segment them over a bowl to catch the juices.
Trim the fennel reserving the fronds and cut into thin strips. Place the orange segments fennel and onion into a bowl add the washed spinach leaves and chopped fennel fronds toss together.
Whisk the olive oil and reserved orange juice with a little seasoning add to the salad. Toss again then scatter over the chopped parsley.
Divide between four shallow bowls and serve.