Fennel and Orange Salad
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Fennel and Orange Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
- Rocket salad washed
- 1 orange peeled and chopped into small triangles or cubes
- 70 grams gorgonzola diced
- 1 fennel medium sized
- walnuts chopped, Californian, a handful
- Parmesan Cheese a sprinkle
- 2 pinches table salt
- balsamic vinegar pour desired amount into a glass
- 3 tbsp extra virgin olive oil EVOO
Instructions
- Wash the fennel thoroughly and slice off all the green stalks.
- Slice off the base of the fennel as it is too hard to include.
- Peel off several layers of the fennel until you have your desired amount.
- Lay down each slice and cut them into strips and in half (if it is a small fennel, you may only need to cut it into strips).
- Put the fennel into a large salad bowl and add the rocket.
- Add the chopped oranges and walnuts.
- Now, add 3 x tablespoons of extra virgin olive oil to the glass of balsamic vinegar and mix it really well with a spoon.
- Pour the vinegar and oil over the top of your salad and add half of the diced cubes of gorgonzola.
- Mix the salad with your hands or a set of tongs being careful not to squash the cheese.
- Add a sprinkle of grated parmesan if you so wish.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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