Ingredients:

  • 2 medium fennel bulbs, fronds reserved (about 450g), trimmed and very thinly shaved
  • 2 large oranges, peeled and segmented (about 300g)
  • 1/4 cup shelled pistachios, roughly chopped (about 35g)
  • 1/4 cup fresh mint leaves, roughly chopped (about 15g)
  • 2 tablespoons fresh orange juice (about 30ml)
  • 1 tablespoon fresh lemon juice (about 15ml)
  • 2 tablespoons extra virgin olive oil (about 30ml)
  • 1 teaspoon Dijon mustard (about 5ml)
  • 1/4 teaspoon honey (about 2ml)
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Trim the fennel bulbs, reserving the fronds. Using a sharp knife or mandoline slicer, thinly shave the fennel bulbs.
  2. Peel the oranges and carefully segment them, removing any membranes.
  3. In a small bowl, whisk together orange juice, lemon juice, olive oil, Dijon mustard, honey, and red pepper flakes (if using). Season with salt and pepper.
  4. In a large bowl, combine shaved fennel, orange segments, pistachios, and mint.
  5. Pour the vinaigrette over the salad and gently toss to combine.
  6. Garnish with reserved fennel fronds and serve immediately.