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
2 heads of fennel
2 oranges segmented
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.