Summary

Ingredients

• 1 tuber / n fennel, with stems and green
• 2 orange (s)
• 1 lemon (s)
• 1 tablespoon honey
• 1 tablespoon oil (lime)
• 1 tablespoon oil (hazelnut)
• 1 dash balsamic cream
• Pepper, black, freshly ground

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Instructions

1. Remove the stems and roots from the fennel, then cut the tuber into fine slices. Peel and fillet the oranges, set aside 6 fillets. Squeeze the lemon.
2. Mix the fennel and oranges. Make a marinade from lemon juice, lime oil, hazelnut oil and honey and pour over the fennel orange mixture, fold in gently.
3. Place everything on a decorative plate. Cut strips from the fennel stalks and drape them around the lettuce, place the orange fillets that have been set aside to decorate. Cut some of the fennel green into small pieces and pour over the salad, use the remaining tufts for garnish. Finally, serve with crema di balsamic vinegar and grind black pepper over it.