Ingredients
4 blood oranges medium sized, if in season
2 fennel bulbs medium sized
to season sea salt and ground white pepper
1 cup chervil leaves loosely packed
1 cup fennel fronds loosely packed
60ml Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette
4 blood oranges medium sized, if in season
2 fennel bulbs medium sized
to season sea salt and ground white pepper
1 cup chervil leaves loosely packed
1 cup fennel fronds loosely packed
60ml Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette
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Methods
1
Cut each end from the blood oranges and trim away the remaining 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 core.
3
Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix together. Place onto a serving platter or onto individual plates.
4
To serve, sprinkle over the chervil leaves and fennel fronds, then drizzle over the Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette and Extra Virgin Olive Oil.
1
Cut each end from the blood oranges and trim away the remaining 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 core.
3
Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix together. Place onto a serving platter or onto individual plates.
4
To serve, sprinkle over the chervil leaves and fennel fronds, then drizzle over the Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette and Extra Virgin Olive Oil.
