Orange fennel salad with white balsamic vinaigrette

Indulge in the flavors of citrusy orange and aromatic fennel, perfectly dressed in a tangy white balsamic vinaigrette. Refreshing and delightful!

Ingredients:

• 1/2 Bulb of Fennel, shaved
• 1 Juicy Orange, segments & juice
• 2 tablespoons White Baslamic Vinegar
• 1 teaspoon Cold Pressed Extra Virgin Olive Oil
• 1/4 teaspoon Dried or Fresh Thyme

Instructions:

1. Trim the base of the fennel bulb then place it horizontally on the cutting board. Secure it with your hand and slice it into thin rounds. As you reach the midway point, arrange the fennel slices neatly on a serving plate.
2. Prepare the orange segments. Start by cutting off both ends of the orange to create flat surfaces. Place the orange on the cutting board, remove the outer zest and white pith by sliding a sharp knife along the sides of the orange, separating them from the juicy pulp without excessive removal. Next, grip the orange with one hand and slide the knife along the natural membranes to extract the individual orange segments. It's recommended to perform this step over a bowl to collect any released juice.
3. Combine the white balsamic vinegar, olive oil, and thyme in a small bowl. Mix in a bit of the orange juice collected from segmenting the oranges. Drizzle this dressing over your salad before serving.
4. Additional Tip: Depending on your preference for dressing, you may have some leftover. I usually have a surplus, which is great for snacking purposes. For instance, try cutting the remaining fennel bulb and dipping it into the vinaigrette, a practice known as 'pinzimonio' in Italian cuisine, traditionally made with olive oil, pepper, and salt.

Summary:

• Calories: 143 kcal
• Fat: 5 g
• Protein: 3 g
• Carbs: 24 g
• Potassium: 723 mg
• Magnesium: 34 mg