Orange and fennel salad

Ingredients for 4 servings:

• 4 organic oranges
• 1 fennel bulb(s)
• 1 onion(s), red
• 1 tbsp rapeseed oil
• 1 tbsp honey, liquid
• 1 pinch of black pepper, freshly ground
• 1 tbsp extra virgin olive oil
• 1 rosemary sprig(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

is not only healthy, it also tastes good

Remove the tender greens from the fennel bulb and reserve them for garnish. Separate the individual layers, remove the stalk, and cut the fennel pieces into small cubes. Peel the onion, halve it, and slice it sideways into half rings. Heat the rapeseed oil in a pan and sauté the fennel cubes and onion rings until they are still crunchy. Stir in the honey and then let cool. Peel the oranges so that no white pith remains, reserving the juice. Slice the oranges, remove any pips, and arrange the slices on a plate. Finely chop the fresh rosemary and mix with the orange juice, olive oil, vinegar, and pepper. Spread the fennel and onion mixture over the oranges and drizzle with the dressing. Sprinkle with freshly ground black pepper and garnish with the fennel greens. Let it marinate for about two hours. Note: If you replace the honey with agave syrup or maple syrup, it is even vegan.