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.

Ingredients

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

2 tablespoons GOLDEN BLOSSOM HONEY

salt and pepper, to taste

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

Directions

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