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ORANGE PISTACHIO FENNEL SALAD WITH HERBAL VINAIGRETTE

2 bulbs of fennel plus fronds, sliced or mandolined very thin

3/4 cup pistachios, toasted and roughly chopped

3 oranges, 2 segmented and 1 zested and juiced

1 small shallot, minced

3 Tbsp olive oil

3 Tbsp herbal vinegar, I used spearmint apple cider vinegar

Mix together the fennel, pistachios and orange segments in a large serving bowl. To a small jar add the orange zest and juice, shallot, olive oil and vinegar, cover and shake well. Dress the salad and enjoy!