Ingredients

For the Salad:
• 1/2 cup Slivered Almonds
• 1 large Fennel bulb
• 3 large Navel oranges
• 20 Kalamata olives pitted/halved

For the Dressing:
• 1 Large Shallot chopped
• 1 Orange, zested then juiced
• 1 tablespoon Cava Vinegar
• 1 Teaspoon Sherry vinegar
• 6 Tablespoons Extra Virgin Olive Oil
• Salt & pepper to taste

Prep Time/ Cook Time

10 minutes preparation

Instructions

Prepare The Dressing:
1. Zest one orange and combine zest with the juice of the orange, chopped shallot, both vinegars, as well as the salt and pepper.
2. While Wisking the above ingredients, slowly drizzle in the Extra Virgin Olive Oil.

Prepare the Salad:
3. Slice bottom off fennel bulb and discard the tough outer leaves. Quarter the bulb and then thinly slice.
4. Cut both ends off the oranges so you can see the flesh. Set the cut ends flat on cutting board and slice off the rind with several downward sawing strokes, including removing white pith, work your way around the orange. Cut peeled orange into thin rounds.
5. Toss the sliced fennel and orange disks with 4 tablespoons of dressing and add the slivered almonds and olives.
6. Serve and enjoy!