Monday, May 4, 2009

Orange and fennel salad...

- two large navel oranges, peeled and sliced
- 1/2 bulb of fennel, sliced as thinly as possible, some fronds reserved and coarsely chopped
- olive oil
- salt
- freshly ground black pepper


Arrange oranges on a large plate. Top with sliced fennel and sprinkle fennel fronds over the top. Drizzle with olive oil and season with salt and pepper.

Linked to:

Blessed with Grace

4 comments:

  1. This looks fantastic! Totally up my alley!!

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  2. Hey, thanks for joining Tempt My Tummy Tuesday, this week. This recipe looks fresh, great for summer, and easy. Perfect. By the way, I love your blog design.

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  3. This makes me glad warm weather is almost here! Thanks for sharing.

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  4. Wow. This looks fantastically beautiful : ). I would love to try this! Thanks for sharing!

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