Orange and fennel salad with mustard dressing Print this recipe Send to a friend  

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Orange and fennel salad with mustard dressing

Sweet, juicy, fresh and zesty - this salad is the epitome of Summer! (Also delicious in the darker months to scare away the winter blues.)


  • 1 fennel bulb, thinly sliced (a mandolin makes this easy!)
  • 2 oranges, peeled and sectioned
  • A few mint leaves and fennel leaf sprigs
Mustard dressing
  • Juice and zest of 1 orange
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon of olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: a teaspoon or two of agave syrup, to sweeten


  1. Toss the orange sections with the sliced fennel in a bowl to combine. Pour onto a serving plate, sprinkle with the mint leaves and fennel sprigs, and pour over the mustard dressing.
  2. For the dressing
    • Combine all ingredients in a jar and shake well to combine. Add agave if required for extra sweetness, and serve with the salad.
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