Orange and Fennel Salad

 Winters in Melbourne are cold, and I prefer to have a hot meal or soup. However, winter is also when ornges are fresh and juicy and the vegetable shop has fresh bulbs of fennel. I was making pork chops for dinner and figured that this would be a great salad to try as pork and fennel marry well.

So, here is the recipe:

For the salad:

1 bulb fennel, sliced finely, reserve fronds for a splash of green (they also taste delicious)

3 small oranges, 2 of them cut into roundels and one juiced

1/2 a white onion

1/2 a lime, juiced

Put the sliced vegetables in the salad bowl and sprinkle the lime juice over it. Set aside and make the dressing.

For the dressing:

Use the juice of 1 orage from the step above

1/2 a cup of olive oil

1 tablespoon honey

salt to taste

freshly ground black pepper

Whisk well till the dressing is a uniform emulsion and pour over the salad.

Have the salad on its own or as a side with meat and vegetables.