Fennel & Orange Salald

• 1 fennel bulb, half cut into wedges and half finely sliced
• 2 oranges, peeled and segmented
• 1 orange, finely sliced
• 100 g roasted red peppers, Strips
• 2 tablespoons extra virgin olive oil
• 1 tablespoon seeded mustard
• salt and pepper (optional)
• lettuce leaf, to serve on side (optinal)

1. In a bowl, combine the fennel, oranges and red peppers.
2. Prepare the dressing by whisking together extra virgin olive oil, seeded mustard, juice squeezed from the orange peelings and a splash of the marinade from the pepper jar.
3. Pour the dressing over the salad and toss salad well to mix together.
4. Garnish with a few fennel fronds, salt and pepper if using and lettuce if using.

fennel bulb, oranges, orange, red peppers, extra virgin olive oil, seeded mustard, salt, lettuce leaf

Taken from www.food.com/recipe/fennel-orange-salald-445699 (may not work)