Fennel and orange salad | IGA Recipes |

Fennel and orange salad

Fennel and orange salad

Preparation time 15 minutes

Total time: 15 minutes

Serves 4-6

Ingredients

1 orange
1 fennel bulb, thinly sliced
½ red onion, finely chopped
80 g (1/2 cup) pomegranate arils (equivalent of 1 pomegranate)
15 ml (1 tbsp.) extra virgin olive oil
30 ml (2 tbsp.) pecans, coarsely chopped
10 ml (2 tsp.) quality balsamic vinegar

Directions

Take the zest from the orange and cut the quarters into supremes.
In a salad bowl, mix the orange zest and supremes with the fennel, onion and pomegranate seeds. Add the oil and mix.
Divide the salad among serving plates.
Just before serving, garnish with pecans and season with balsamic vinegar.

This recipe is from the book Régime Méditerranéen : 21 jours de menus, from the series Savoir Quoi Manger, Édition Modus Vivendi