August Recipe

Fennel and Orange Salad with Raspberry Vinegar and Poppy Seed Dressing

4 small oranges
2 small fennel bulbs
Small handful purple radish shoots (optional)
1 tablespoon raspberry vinegar
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons poppy seeds
Salt and pepper

- Finely slice the fennel and segment the oranges. Combine in a bowl with half the radish shoots.
- To make the dressing, whisk together the raspberry vinegar, lemon juice and olive oil in a bowl. Add salt, pepper and the poppy seeds and mix again. Add to the salad to taste. Sprinkle the remaining radish shoots on top.