Fennel, apple and orange salad
Fennel and citrus are one of those marriages made in heaven. A squeeze of lemon or a few orange or grapefruit segments make the fennel come alive.
This salad is made simply by combining the ingredients, squeezing the juice of the orange over and adding a drizzle of olive oil. A little sea salt goes a long way in this salad and there are two items that I must have: good honey and a handful of chopped caramelized hazelnuts.
Think of the ingredients: crunchy fennel, soft and juicy orange, crisp apple, sweet honey, nutty hazelnuts and fruity olive oil. Layer upon layer of textures and flavours.
1 fennel, halved and then cut vertically in to slivers.
2 oranges, cut into segments (flesh only), juice included
1 apple, unpeeled, halved and sliced thinly.
Juice of lemon
2 tablespoons olive oil
Sea salt, pepper optional
1 tablespoon honey
1/3 cup caramelized hazelnuts, chopped
Cut the fennel in half vertically, then slice vertically into slivers, not overly thin.
Place fennel in a bowl.
Working over the bowl with the fennel cut the orange into segments, squeezing the juice over when done.
Cut the apple in half then slice thinly.
Add to the fennel and orange in the bowl,
Squeeze the juice of the lemon over the salad. Start with half the lemon juice, taste and add remaining if necessary. Depending on the sweetness of the orange juice, you may need half or a whole lemon.
Add the olive oil
Add salt to taste.
To plate, drizzle the plates with the honey, then scoop the salad and place on top.
sprinkle with the hazelnuts and scatter micro greens over.
Serve with an additional wedge of lemon and more honey to drizzle on top.