ORANGE & FENNEL SALAD WITH ASIAN DRESSING
This simple Asian dressing is one that’s easy to master and you can use it with all sorts of salads and vegetables – it will become one of your go-to dressings!
Mix all of the dressing ingredients together in a bowl and set aside.
Lightly toast the sesame seeds, be careful not to burn them.
Finely slice the fennel onto the serving platter, pour over the dressing.
To segment the orange, using a sharp knife, carefully slice off the top and bottom of the orange. Then, using even downward strokes, slice the skin away from the flesh and discard. Make sure you remove any remaining pith. Cut between the membranes to segment the orange and add the segments to the fennel mix, then squeeze the remaining orange juice from the pith and core over the fennel mix. Discard the pith.
Fold the spinach through the mixed fennel and orange segments. Finally, sprinkle with the toasted sesame seeds.
1 box Farro baby spinach leaves
2 fennel bulbs, finely sliced (using a mandolin if you have one)
2 tablespoons sesame seeds
2 tablespoons of rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon honey (we use J. Friend and Co. Beechwood)
½ red chilli, seeds removed, finely diced (optional)