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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
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
