Blood Orange & Fennel Salad
Spring is here. This salad is fresh, clean and extremely addictive.
4 Blood Oranges (can be substituted with pears), peeled and thinly sliced
1 Large Fennel Bulb, sliced thinly
3 tbsp Walnut or Olive Oil
1 tbsp Lemon Juice
Salt/Pepper to taste
Fresh Mint Leaves
Garnish with fresh walnuts, dried cranberries, pumpkin seeds and mint leaves
On a large platter, arrange your thinly sliced fruit and fennel. Gently drizzle on your preferred oil and lemon juice. Dice a few mint leaves and sprinkle over your platter, add salt/pepper. Garnish with crushed walnuts, cranberries, pumpkin seeds and mint leaves.