Fennel salad with oranges

Ingredients for 4 servings:

• 2 small fennel
• 4 oranges
• 2 onions, red
• 100 g olives, black, Spanish with stone
• 2 tbsp honey
• 4 tbsp Balsamic vinegar bianco
• 2 tbsp olive oil
• 1 orange(s), the juice
• Sea salt, coarse
• Pepper from the mill, coarse

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the fennel bulbs, pat dry, pick off the green parts and set aside. Trim the stalk, halve the fennel lengthwise and cut into thin slices. Halve the onions, peel them and also cut into thin slices. Peel the oranges down to the flesh with a sharp knife and cut out the fillets. Place the prepared ingredients in a bowl with the olives and mix carefully. Now prepare the vinaigrette. Whisk together the juice of 1 orange, olive oil, balsamic vinegar, honey with salt and pepper (a milk frother is ideal for this!). Pour the mixture over the salad and let it marinate. Arrange the salad on plates and garnish with the fennel greens (see photo). Serve with baguette and perhaps raw ham, thinly sliced ​​roast pork or roast beef.