An Italian salad recipe that changes the traditional mozzarella tomato: orange, fennel, grapes, pine nuts...
Black Taggiasca olives
3 tbsp. freshly pressed ORGANIC olive oil & orange oil
2 tbsp. white condiment from Modena
2 fennel bulbs
Some salad leaves of your choice
2 handfuls of raisins
2 pine nut handles
Cut the skin of the two oranges raw, without leaving a trace of white skin. Remove the supremes.
Lightly toast the pine nuts in a small pan without fat.
Prepare the fennel: cut off the upper (green) part, and remove the harder outer leaves. Cut the fennel into very thin strips with a mandolin. Emulsify the ORGANIC olive & orange oil with the white condiment.
Arrange the salad, fennel and oranges on the plates. Garnish with the olives, pine nuts and grapes. Add 2-3 tablespoons of the orange emulsion and enjoy.
You can add very thinly sliced raw red onions for a more full-bodied version!