Fennel and Orange Salad
Servings 4
Equipment
- Large salad bowl
- Medium sized knife
- Medium sized glass
- Set of tongs or your hands if you prefer!
- Large round white flat serving plate
Ingredients
- Washed Rocket Salad
- 1 Orange peeled and chopped into small triangles or cubes
- 70 grams Gorgonzola diced
- 1 Medium sized fennel
- A handful of Californian walnuts chopped
- A sprinkle of parmesan
- 2 pinches Table salt
- Balsamic vinegar pour desired amount into a glass
- 3 tbsp Extra virgin olive oil EVOO
Instructions
- Wash the fennel thoroughly and slice off all the green stalks.
- Slice off the base of the fennel as it is too hard to include.
- Peel off several layers of the fennel until you have your desired amount.
- Lay down each slice and cut them into strips and in half (if it is a small fennel, you may only need to cut it into strips).
- Put the fennel into a large salad bowl and add the rocket.
- Add the chopped oranges and walnuts.
- Now, add 3 x tablespoons of extra virgin olive oil to the glass of balsamic vinegar and mix it really well with a spoon.
- Pour the vinegar and oil over the top of your salad and add half of the diced cubes of gorgonzola.
- Mix the salad with your hands or a set of tongs being careful not to squash the cheese.
- Add a sprinkle of grated parmesan if you so wish.
- E ora si mangia, Vincenzo’s Plate….Enjoy!