Gabi's fennel salad with oranges and mustard

Ingredients for 2 servings:

• 2 bulbs fennel, sliced
• 2 medium-sized onions, preferably sweet, sliced
• 1 large garlic clove(s), finely chopped
• 1 orange(s), the fillets
• 40 g black olives, pitted, halved
• 1 tbsp lemon juice, nB more
• salt and pepper
• 2 tbsp olive oil
• 1 tbsp mustard (rotisseur-), or grainy

Instructions

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

with roasted fennel

Sauté the fennel, onions, garlic, and mustard in olive oil in a pan until the fennel begins to brown. Cover and simmer over low heat for 2-5 minutes, or until tender. Stir in the olives and orange segments and season with salt, pepper, and lemon juice. Serve warm, lukewarm, or chilled.