>> course: lunch, dinner
>> servings: 2

@fennel{1}, @orange{2}, @white beans{1%can} ,@spring onion{2} ,@dill{1%handful}, @lemon{1}, @capers{2%tbsp}, @olive oil{3%tbsp}, @honey{} , @dijon mustard{1%tsp}, @pecorino cheese{50%g}, @egg{1}, @bricoch{}

Cut the fennel in super thin slices.

Peel and cut the orange in chunks and the spring onion in herbs roughly with a knife.

Drain the white beans over a sieve and add to the vegetables.

Blend capers with olive oil, juice of half a lemon, zest of half an lemon and dijon mustard and some honey, sugar, or agave in a blender and pour over the salad.

Top with grated pecorino cheese and some dill. Enjoy with toasted brioche and a fried egg.