SERVES 4 V D P C Q
2 oranges, peeled and sliced
1 bulb Florence fennel, thinly sliced, plus fennel fronds, to garnish
1 red onion, sliced into thin rings
juice of 1 orange
2 tbsp balsamic vinegar
1. Arrange the orange slices in the bottom of a shallow dish. Place a layer of fennel on top and then add a layer of onion.
2. Mix the orange juice and vinegar together and drizzle over the salad. Season with pepper, garnish with fennel fronds, and serve.