Orange Fennel Salad

This recipe is done by Roger Mooking of The Everyday Exotic. I tested this out this weekend and found it to be a success!! It's very simple, but the flavours are awesome. 

Ingredients

3 x oranges, segmented

1/4 red onion, thinly sliced

1/2 bulb fennel, thinly sliced

2 tbsp white wine vinegar

1/2 bunch mint, leaves picked

1/3 cup almonds

salt

Directions

1. In a bowl, add oranges, red onion, fennel, and vinegar.

2. Season well with salt.

3. Add mint and almonds just before serving.

Here are some notes that I had...

1. If you have a Chinese mandolin to slice the fennel and the onions, use that instead of a knife to slice them. If the fennel or onion pieces are too big, the flavour will overpower everything else.

2. Segmenting oranges is tricky. Segmenting oranges is cutting the peel and the skin off, then slicing the orange so that you have wedges that have none of that transparent skin on them.

3. When you have segmented the oranges and added them to your bowl, squish a little bit of the juice from the remaining bits into the bowl to add flavour. 

4. Let your salad marinate overnight. I tried some immediately after I made it yesterday, then tried some again today. Today the salad tasted much better, since the flavours and juices had time to blend together.

And finally... if you have any remaining mint leaves left over, make a MOJITO!

Enjoy!