Orange salad

Ingredients for 2 servings:

• 2 orange(s), juicy
• 1 bulb(s) of fennel, small, 150 g each
• 2 small onions, white
• 1 tsp rosemary, fresh
• 1 tbsp vinegar (white wine vinegar)
• 4 tbsp olive oil, best
• Salt
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel 2 oranges all over, removing the white pith. Collect the juice in a small bowl. Cut the oranges into ½ cm thick slices, removing any pips. Arrange the orange slices on a large platter. Trim the fennel bulb, removing the tough outer parts. Set the fennel fronds aside for garnishing. Dice the tender fennel heart. Slice 2 onions very finely. Whisk the reserved orange juice with 1 tablespoon of white wine vinegar and 4 tablespoons of olive oil. Finely chop 1 teaspoon of rosemary and mix in. Season with salt and pepper. Toss the fennel cubes thoroughly in the sauce, remove them, and arrange them on top of the orange slices. Scatter the onion rings on top and drizzle the remaining sauce over the salad. Season with coarsely ground pepper and garnish with the fennel fronds.