Orange Fennel Salad
1 large fennel bulb
1 large navel orange
3 tablespoons olive oil
2 teaspoons apple cider vinegar
2 teaspoons balsamic vinegar
Sea salt and ground pepper to taste
(Optional—add 2 teaspoons Raspberry Vinegar)
Cut stems off and remove end of fennel bulb. Chop into small, bite sized pieces.
Peel and section orange, cutting sections in halves
Toss fennel, oranges, olive oil, sea salt and ground pepper (and optional ingredients) in a medium bowl and refrigerate.
Serve cold and add sprigs of mint for garnish if desired
