INGREDIENTS
1 fennel bulb, remove the green top
2 navel oranges, peeled, cut in half and sliced 1cm pieces
1 ruby grapefruit, peeled and segmented
10 Aurelio organic black olive with lemon and fennel seeds
Dressing
1C Organic Sunflower
1/2C Organic Apple Cider Vinegar (organic brown rice vinegar)
1tsp Wholegrain Mustard
1-2 Tbsp marmalade jam (or Yuzu jam from a Korean grocery store)
1 Tbsp liquid with fennel seeds from the black olive jar
**left orange juice and grapefruit juice if there is when cutting them salt and pepper to taste
METHOD
Make dressing. In a jar, add all dressing ingredients and shake well. set aside.
Using a thinly slice fennel bulb, marinade with dressing in the mixing bowl.
Add black olives, oranges and lightly toss.
Serve in a plate or bowl and enjoy!
