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!