Fennel and orange salad
	Serves 6 + wheatfree I like the deep aniseedy flavour of roasted fennel but you could just as tastily use raw fennel. Cut it very finely though and store it covered with a little of the dressing.		pink grapefruit salad caesar salad roast vegetable and lasagne salad aubergine salad fennel and orange thai noodle salad pasta and spinach salad warm mushroom salad rocket and risotto salad

	Saffron and honey dressing 1 dessertspoon fennel seeds 100ml olive oil Juice of 2 oranges 2 dessertspoons honey 1 dessertspoons dijon mustard few strands saffron 2 caps white wine vinegar 100ml vegetable oil Olive oil Rocket 2 heads of fennel 2 oranges segmented French beans Watercress Walnuts Cherry tomatoes	To make the dressing heat a little of the olive oil in a pan and splutter the seeds in the hot oil. Be careful not to burn them. This will take just a few seconds. Meanwhile, warm the saffron strands in the vinegar to extract the colour. When cool mix with the rest of the dressing ingredients. Cut the fennel in half and brush them with olive oil. Sprinkle them with salad and pepper, place them on a baking tray, cover them with aluminium foil and bake them in a medium oven for about two hours until they are soft and cooked completely through. Cool. Cook the french beans in plenty of salted water and refresh under the cold tap. Drain. Chop up the fennel and mix with the other salad ingredients. Dress with the saffron and honey dressing and serve immediately.
	home | quick and easy | professional | dinner party | recipe share | cooking course