4 tender, round fennel bulbs, trimmed and thinly sliced olive oil, for drizzling
2 oranges • 6 shelled walnuts, chopped salt and pepper


1.Place the fennel slices in a salad bowl, drizzle with olive oil and season with salt and pepper.
2.Peel the oranges and cut off all traces of pith, then slice and add to the fennel. Add the walnuts, mix and serve.

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