Carrot-fennel salad with oranges and pecan nuts

Ingredients

Directions

1. 1

   Roast the nuts in a pan without fat, remove. Wash the orange hot, grate dry and peel in thin strips with a zest ripper. Peel the orange so that the white skin is completely removed.

2. 2

   Cut the fruit into slices. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop to the vinaigrette. Stir the orange zest into the vinaigrette. Peel and wash the carrots.

3. 3

   Clean fennel, wash it. Cut carrots and fennel into very thin slices. Mix all prepared ingredients and arrange on plates. Bread tastes good with it.