Blood Orange, Fennel & Pine Nut Salad

Ingredients

• 2 blood oranges
• 1 large fennel bulb
• Olive oil
• Salt and black pepper
• Pine Nuts (toasted)

Optional extras

• A small handful of olives
• More toasted nuts or seeds
• Fresh herbs (dill or parsley)
• A splash of red wine vinegar or lemon juice

Method

1. Peel the blood oranges with a knife, removing all the pith, then slice into rounds or segments.
2. Trim the fennel, remove the tough outer layer if needed, and slice very finely. Keep the fronds for a garnish.
3. Arrange the orange and fennel on a plate or platter.
4. Drizzle with good olive oil and season with salt and black pepper.
5. Finish with toasted pine nuts, a few chopped fronds and any extras you like just before serving.

To serve

Alongside rich mains, with bread and cheese, or as part of a winter sharing table.