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Salad of Shaved Fennel, Oranges and Candied Pecans

Yields1 Serving

 3 tbs olive oil
 2 tbs white wine vinegar
 2 cups of baby rocket leaves
 2 medium fennel bulbs, halved and thinly sliced
 1 small red onion, halved and thinly sliced
 3 small Valencia oranges, peeled and thinly sliced
  1/2 cup of pecans halved and quartered
 1 tsp raw honey
 1/2 tsp. sea salt
 A pinch of cayenne pepper
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1. To make the candied pecans, preheat the oven 400F/200C and toss the pecans with raw honey into a small bowl. Add the salt and cayenne pepper, tossing to coat. (Add a little hot water to the raw honey to make it less sticky for coating)

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2. Spread the pecans onto a small baking sheet and roast for 10 minutes in the oven until they are crispy or aromatic. Leave to cool for 10 minutes.

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3. To make the salad, whisk the oil and vinegar into a salad bowl. Toss in the fennel, rocket, onion and orange slices into a large bowl, seasoning with sea salt and pepper if you wish. Add the salad mixture into the vinaigrette and toss to coat. Sprinkle in the candied pecans.