Salads are not just for summer – some winter fruits and veggies make wonderful salads, like this Blood Orange & Fennel Salad.

Recipe adapted from Maggie Beer.

Ingredients

4 blood oranges
2 fennel bulbs
sea salt and freshly ground black pepper
1/4 cup chervil
1/4 cup fennel fronds
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil

Method

1. Cut each end from the blood oranges and trim away the skin. Cut into 5mm thick rounds and set aside.
2. Trim any stalks from the fennel bulbs then thinly slice crossways, removing any pieces of the core.
3. Place the orange slices and fennel into a bowl, season with salt and pepper and mix together.
4. Place onto a serving platter or onto individual plates.
5. In a small jar, combine the apple cider vinegar and oil then drizzle over the salad.
6. Enjoy!