fennel, blood orange + hazelnut salad

Fennel, orange and hazelnut salad

Serves 4 as a side


2 blood oranges, peeled
1 large (or 2 small) fennel bulbs, fronds reserved
1/4 cup extra virgin olive oil
Juice from 1 blood orange
1 tsp honey
Pinch sea salt
1/3 cup hazelnuts, roughly chopped


Slice peeled oranges into rounds about 5mm thick. Use a mandolin or sharp knife to thinly slice fennel.

Place extra virgin olive oil, orange juice, honey and salt in a small mixing bowl and use a whisk or fork to emulsify.

Arrange fennel and orange slices in a serving bowl or plate. Top with chopped hazelnuts and fennel fronds, and drizzle over dressing.