Orange and Fennel Salad

INGREDIENTS

3 navel oranges, peeled and sliced

3 tablespoons chopped almonds, toasted

¼ cup sliced fennel, chop the fronds

¼ cup black olives, pitted and halved

2 tablespoons fresh chopped parsley

1-2 tablespoons White Balsamic vinegar

1-2 tablespoons olive oil

2 tablespoons honey

2 tablespoon red onion, minced

DIRECTIONS

• Layer oranges in rows on a large platter. Scatter fennel on top, then red onion.


• Toss almonds, olives, parsley, vinegar, oil and honey.


• Drizzle dressing over oranges and sprinkle with chopped fronds.