Fennel & Orange Salad


1 Fennel Bulb (Medium)
2 Oranges (Medium and Juicy)
2 Tsp of Apple Cider Vinegar
1 Tbsp Extra Virgin Olive Oil
1 Tbsp of Black Sesame (option)
Salt and Pepper to Taste
2 Tbsp Fennel Fronds (optional if you have fresh fronds on your Fennel Bulb)


  1. In a small bowl whisk together Cider Vinegar and Olive Oil. Set Aside.
  2. Trim the top and slice off the bottom of the fennel bulb. Quarter the Fennel lengthwise. Remove and discard the central core. Thinly slice the remaining fennel. Place in bowl.
  3. Cut off the top and bottom of the oranges. Then using a sharp knife follow the curve of the orange removing the skin and white pith. Cut the remaining orange in half and slice. Place the sliced orange and any juice into the bowl containing the fennel.
  4. Add Black Sesame and Fennel Fronds if using them. Then pour over the dressing, toss and season to taste.


Tips/Nutritional Information

Plant based iron is absorbed more readily when you consume foods high in Vitamin C.

This salad is really delicious paired with out Polenta & Garlic Patties!!