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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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