Fennel salad with walnuts

Name: Fennel salad with walnuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Oranges; 3 red onions; 70 g Walnut halves; 1 kg Fennel tubers; 2-3 TABLESPOONS Honey; 4 TABLESPOONS Fruit vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Grain rolls; 50 g Butter

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Oranges
3 red onions
70 g Walnut halves
1 kg Fennel tubers
2-3 TABLESPOONS Honey
4 TABLESPOONS Fruit vinegar
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Grain rolls
50 g Butter

Directions

1
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze juice from the leftovers. Peel and finely chop the onions. Chop the nuts. Clean, wash and chop the fennel. Cut out the stalk wedge-shaped, slice the tubers finely.
2
Whip orange juice, honey, vinegar and oil. Season with salt and pepper. Stir in the fennel greens. Mix salad ingredients and marinade. Cut rolls into very thin slices. Melt butter. Fry the slices of bread roll until golden brown and serve with the salad