Ingredients
1 bulb fennel, trimmed,
green tips reserved
1 red apple, quartered, cored,
thinly sliced
1 small red onion, thinly sliced
1 lemon, juiced
3 oranges, segmented (see tip)
100g small Kalamata olives
½ bunch mint, leaves picked
Dressing
Reserved orange juice
⅓ cup red wine vinegar
1 tsp Dijon mustard
⅓ extra virgin olive oil
Method
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Cut fennel into quarters. Use a vegetable peeler to shave into thin slices. Put fennel, apple, onion and lemon juice in a bowl. Add enough chilled water to cover ingredients and leave for 1 hour. Drain and put in a bowl with orange segments, olives and mint leaves. Chop reserved fennel tips and sprinkle over.
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To make dressing, combine all ingredients in a jar and shake until combined. Add half of the dressing to the salad and toss to combine.
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Serve salad on a platter with remaining dressing on the side.
Tip: To segment oranges, remove peel and white pith. Hold orange over a bowl. Using a small sharp knife, cut down either side of the membrane to release segments. Squeeze membrane to remove juice for dressing.
