Fennel And Orange Winter Salad

Instructions

1. Finely slice the fennel bulbs. Preheat a skillet with 1 tsp sunflower oil to medium high heat and cook fennel for 2 minutes on each side until golden brown. Remove from the pan and set fennel into a salad bowl.
2. Peel and segment the oranges over a bowl to catch the juice. Whisk the orange juice with 3 tbsp extra-virgin oil, 2 spoons honey and mustard.
3. Toast the walnuts in a dry frying pan until golden. Toss together the orange segments with the fennel, watercress and the dressing.
4. Serve with bread and cheese for quick dinner.

• Servings : 4
• Ready in : 10 Minutes
• Course : Appetizers
• Recipe Type : Christmas Recipes, Salads
• Ingredient : Dijon mustard, Fennel, Honey, Olive oil, Orange, Walnuts, Watercress salad