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Salad with orange and fennel Recipe

Salad with orange and fennel Recipe

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Salad with orange and fennel Recipe


2 fennels, 1 avocado, 4 blood oranges, 1 tbsp honey, 2 tbsp Skinny Vanilly, 80 g soft goat cheese, handful of pistachios, olive oil, pepper and salt to taste

Preparation method:

Cut the leaves off the fennel. You can keep these; nice for garnish! Then cut off the bottom of the fennel as well. Cut the rest of the fennel into slices as thin as possible, preferably with a mandolin, you should almost be able to see through the fennel. Cut the rind from 3 of the 4 blood oranges and then cut the oranges into thin slices. Heat the gourmet plate or pans. Add a little bit of olive oil. Then add the fennel. Bake for about 6-9 minutes until the fennel is soft. Season with salt and pepper. In the meantime, thinly slice the avocado. You can fry the oranges, very tasty but not necessary. If you want, cut into quarters. Cut the last blood orange in half and squeeze 1 half over the fennel. Add a tablespoon of honey and a teaspoon of Skinny Vanilly. Turn up the heat and cook for 2-3 minutes until the fennel starts to caramelize. Be careful, it can burn quickly! Remove the fennel from your pan and place the fennel on your plate. Spread some blood orange slices that you have baked or not, some avocado, the goat cheese and the pistachios on top.

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