This very tasty salad is my take on one of Chef Michael Smith’s salads. It is sweet and tangy, with a liquorice aftertaste. Very refreshing.
Orange Fennel Salad
- 1 large fennel bulb, diced
- 2 large oranges, chopped and with zest added
- 1 large crisp apple, diced
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 2 tablespoons marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon ground fennel seeds
- 1 teaspoon vanilla
Put the fennel, oranges, orange zest and apples into a medium sized bowl. Combine the other ingredients in a blender or Magic Bullet and process. Mix into the salad.