ABOUT:
Fresh summer Spanish salad. Great for a palate cleanser between courses.
SERVINGS:
Makes 4
INGREDIENTS:
4 oranges, peeled and sliced
1 bulb fennel, thinly sliced lengthwise
1 small red onion, peeled and thinly sliced
1 sweet red pepper, seeded and thinly sliced
1/2 cup toasted almonds (marcona)
1/4 cup chopped pitted olives
1/3 cup extra virgin olive oil
3 tablespoons sheery wine vinegar
1 teaspoon honey
1 tablespoon chopped fresh mint
salt and pepper to taste
DIRECTIONS:
Overlap the orange slices on a platter. Toss together the fennel, red onion slices, sweet red pepper slices, almonds and the olives.
In a small bowl combine the olive oil, vinegar, honey, mint, salt and pepper. Pour this over the fenner mixture and toss to coat well. Pour the mixture over the top of the oranges.
