Orange-fennel salad with honey-mustard vinaigrette

Name: Orange-fennel salad with honey-mustard vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 2 (approx. 400 g) small fennel tubers; 1 red onion; 1 Organic Orange; 3-4 Stem(s) flat leaf parsley; 2 TABLESPOONS Fruit vinegar; 1 TEASPOON Dijon mustard; 2 TEASPOONS liquid honey (e.g. acacia honey); 7-10 Tbsp salt, pepper; 2 TABLESPOONS good oil (e.g. walnut oil)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
2 (approx. 400 g) small fennel tubers
1 red onion
1 Organic Orange
3-4 Stem(s) flat leaf parsley
2 TABLESPOONS Fruit vinegar
1 TEASPOON Dijon mustard
2 TEASPOONS liquid honey (e.g. acacia honey)
7-10 Tbsp salt, pepper
2 TABLESPOONS good oil (e.g. walnut oil)

Directions

1
Roast pine nuts in a pan without fat until golden brown. Wash and clean the fennel and remove the stalk. Plane or cut the fennel into fine strips. Peel and halve the onion, slice or cut into very fine strips.
2
For the orange vinaigrette, wash and pat dry. Peel the peel in thin strips with a zest ripper. Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins, collecting the juice.
3
Squeeze the juice from the parting skins.
4
Wash the parsley and shake dry. Chop the leaves. Mix vinegar, orange juice, orange zest, parsley, mustard and honey. Season with salt and pepper. Fold in the oil. Mix fennel, onion, orange fillets, pine nuts and vinaigrette.
5
Season to taste with salt and pepper.