Orange and Fennel Salad

A sunny refreshing salad. Fennel adds an interesting crunch while the salt, pepper and basil bring out the sweetness of the fruit.


4 naval oranges
1 small fennel bulb
1/2 small red onion, very thinly sliced
4 large basil leaves, thinly sliced
2 tablespoons olive oil
salt and pepper, to taste


Using a sharp knife, remove peel and white pith from oranges. Cut each orange into 1/2-inch slices, crosswise. Place on a plate.

Trim fennel and discard outer layer. Cut bulb in half and thinly slice. Scatter slices over oranges. Sprinkle with onion slices and top with sliced basil.

In a small bowl, whisk together oil and honey. Spoon over salad. Sprinkle with salt and pepper to taste. Let sit 10 minutes before serving.

Serves: 4

golden blossom honey product