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Fennel Salad with Orange and Pine Nuts

Fennel Salad with Orange and Pine Nuts
4.8 14 ratings
Prep. 10 min
Total 20 min
4 portions
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Ingredients

  • fennel bulb cut in wedges that fit through feeder
    350 g
  • white wine vinegar
    50 g
  • extra virgin olive oil
    60 g
  • orange finely grated zest and 65 g juice
    1
  • Dijon mustard
    10 g
  • agave syrup
    35 g
  • fine sea salt
    1 tsp
  • ground black pepper
    ½ tsp
  • pine nuts
    3 Tbsp
  • oranges peeled, white pith removed, segmented
    200 g
  • mint leaves chopped
    ¼ bunch

Difficulty

easy

Nutrition per 1 portion

Sodium 656.3 mg
Protein 3 g
Energy 1176.2 kJ / 281.1 kcal
Fat 19.6 g
Fibre 5.3 g
Saturated Fat 2.7 g
Carbohydrates 25.9 g

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