Ingredients (serves 2)
1 large fennel bulb, sliced thinly, reserve fennel sprigs
3 oranges, reserve juices
1 tablespoon fennel seeds
½ cup shaved almonds
1 tablespoon extra-virgin olive oil
Reserved orange juice
1 teaspoon Dijon mustard
Sea salt & cracked pepper
- Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
- Using a mandolin or a sharp knife, shred the fennel into thin slices and place green fennel sprigs aside for garnish.
- For the dressing, add oil and mustard to reserved juice, whisk until combined and season to taste, set aside.
- In a bowl toss fennel, orange segments, fennel seeds and almonds together. Arrange salad in a serving bowl and drizzle with dressing as desired. Garnish with watercress and fennel fronds and serve.