September 24, 2020
FENNEL AND BLOOD ORANGE SALAD

by Gourmet Guide, Jenny Handley
Serves 6
INGREDIENTS
1 large or 2 medium bulbs fennel, well washed
1 large bunch radishes, topped and tailed
2 blood oranges
3T capers
15g fresh mint
15g fresh parsley
2T cumin seeds, roasted
Dressing
50ml olive oil
zest of 2 blood oranges
juice and zest of a lemon
1T Dijon mustard
1T honey
salt, pepper
METHOD
Serve immediately.