Fennel orange salad

🥘 Ingredients

• raisins 20 g
• orange 1
• orange 1
• large fennels 2
• pine nuts 50 g
• olive oil 40 g
• apple vinegar 3 g
• fine sea salt
• pumpkin seeds 8 g

1. 1

   Take raisins and leave to soak in orange for at least 10 minutes .
2. 2

   Peel orange and cut into supremes. Set aside.
3. 3

   Wash and prepare large fennels by cutting away the stems and tougher exterior, then thinly slice the cores.
4. 4

   Transfer the fennel into a bowl of water with a dash of vinegar to preserve its colour.
5. 5

   Toast pine nuts on a skillet and set them aside to cool.
6. 6

   In the meantime, take the raisins out of the orange juice and set aside.
7. 7

   To make the dressing, pour the leftover orange juice into a tall container, add olive oil , apple vinegar , and fine sea salt and blend together with an immersion blender .
8. 8

   Transfer fennel, orange supremes, pine nuts, raisins, and pumpkin seeds into a serving bowl. Drizzle with dressing and give everything a good turn. Garnish with a few sprigs of fennel.