Fennel and Orange Salad

There was some rather good looking fennel and Kerikeri oranges for sale at the markets.  A good excuse for a citrus and aniseed flavoured salad.  I served this with crispy roast potatoes and a whole snapper, baked with the cavity stuffed with the green tops of the fennel.  I seasoned the fish with sesame oil and salt.

Fennel and Orange Salad
Two large fennel bulbs
Two large oranges
Dijon mustard
Olive oil
White pepper
Salt

• Peel off the tough outer layer of the fennel and discard, along with green tops.  Wash and finely slice the fennel bulbs and put in salad bowl
• Peel one orange and segment, removing as much of the pith as possible.  Slice the segments and put in salad bowl
• In an empty jar put the juice from the other orange, a tablespoon of mustard, three tablespoons of olive oil, and a little salt and pepper. Put lid on jam jar and shake vigorously to mix
• Dress and toss salad and serve.