Zest of an orange
4 tbsp olive oil
1 tsp Gewürzhaus Pyramid Flake Salt
2 tsp Gewürzhaus Salad Herbs
1 tsp red wine vinegar
1 orange, peeled and cut into segments
½ bulb of fennel and fronds, thinly sliced
2 radishes, thinly sliced
1 Spanish onion, thinly sliced
1 ½ cups rocket leaves
12 kalamata olives
Wash the orange and pat dry with a towel. Gently grate the orange zest and set it aside in a small bowl. Put the orange aside for the salad.
Add the olive oil, vinegar, salt and Salad Herbs to the bowl with the orange zest.
Mix thoroughly and allow the vinaigrette to steep for 10-15 minutes while preparing the salad ingredients.
On your chosen platter, scatter the rocket leaves. Layer the orange slices, fennel, radishes and onion over the top. Scatter the olives and drizzle over with the vinaigrette. Garnish with fennel fronds.
Serve this fresh salad with Goddess of Hunting Stifado, Mushroom Tart or enjoy with Baked Fish.
Comments will be approved before showing up.