Time of preparation: 20 min
3 fennel bulbs
15 cherry tomatoes
small bunch of fresh dill
1 tbs mustard
100 ml freshly squeezed orange juice
salt and pepper
Slice fennel into thin slices, chop tomatoes and dill. Remove the skin of the oranges with a knife* and gently cut out the segments. Mix mustard and orange juice in a small cup. Put all the ingredients in a bigger bowl and stir well. Season to taste and serve with cooked broccoli and your favorite sauce. Or you can serve the salad as a main dish.
*Cut the bottom and top part of the orange and stand it upright on the cutting board. Use a sharp knife to cut away the skin together with the white pith until you get to the fruit. Then cut the orange into sections by making slices on either side of the membrane that separates the orange sections. We are left with orange wedges without the membrane. If needed, remove the pits as well.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.