Orange-fennel salad with pine nuts

Name: Orange-fennel salad with pine nuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 TEASPOON + 2 tablespoons sunflower oil; 20 g Pine nuts; 2 (approx. 400 g) small fennel tubers; 1 red onion; 1 Organic Orange; 1/2 bunch Parsley; 2-4 Tbsp Fruit vinegar; 1 TEASPOON Mustard; 1 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 TEASPOON + 2 tablespoons sunflower oil
20 g Pine nuts
2 (approx. 400 g) small fennel tubers
1 red onion
1 Organic Orange
1/2 bunch Parsley
2-4 Tbsp Fruit vinegar
1 TEASPOON Mustard
1 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Heat 1 teaspoon of oil in a frying pan and roast the pine nuts in it for about 3 minutes while turning. Wash and clean the fennel. Peel onion. Cut both into very fine strips. Wash the orange hot and rub dry.
2
Cut the skin into thin strips with a pestle ripper. Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins. Squeeze the juice out of the parting skins
3
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Whisk parsley, orange zests, vinegar, mustard, honey, orange juice and oil. Season to taste with salt and pepper. Marinate the fennel, onion and orange fillets in the prepared marinade. Arrange on plates and sprinkle with pine nuts