Italy loves citrus and this dish is by Alvina who served it with Walnut Pesto Pasta, followed by Poached Figs and homemade icecream.
Baby fennel from Mosman providores is at its best at present.
Fennel and Orange
Salad
Serves
61 bunch rocket or curly endive leaves
1 small fennel bulb
3 oranges, peeled and segmented
1 red onion, sliced
20 black olives
Orange Dressing
3 1/2 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp fresh fennel leaves, chopped
1/2 tsp orange rind, grated
1/2 tsp sugar
freshly ground black pepper to taste
Place rocket or endive on a large platter. Arrange fennel, oranges, onion and olives attractively. To make the orange dressing, place ingredients in a screw top bottle and shake to combine. Pour over salad and serve immediately.
(http://www.timeintuscany.com/)
