Fennel Salad with Orange and Pine Nuts

Fennel Salad with Orange and Pine Nuts

4.8 14 ratings

Prep. 10 min

Total 20 min

4 portions

Ingredients

fennel bulb cut in wedges that fit through feeder
350 g
white wine vinegar
50 g
extra virgin olive oil
60 g
orange finely grated zest and 65 g juice
1
Dijon mustard
10 g
agave syrup
35 g
fine sea salt
1 tsp
ground black pepper
½ tsp
pine nuts
3 Tbsp
oranges peeled, white pith removed, segmented
200 g
mint leaves chopped
¼ bunch

Difficulty

easy

Nutrition per 1 portion

Sodium 656.3 mg

Protein 3 g

Calories 1176.2 kJ / 281.1 kcal

Fat 19.6 g

Fibre 5.3 g

Saturated Fat 2.7 g

Carbohydrates 25.9 g

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