Fennel and Orange Salad with Olives

Toast pine nuts in a dry pan until golden and fragrant. Remove from the pan and cool.

Rinse and halve fennel, cut out hard stalks and cut into thin slices. Set fennel leaves aside for garnishing. Peel oranges thoroughly and cut out orange segments, cut orange segments into pieces. Squeeze juice from remaining pulp and whisk juice with oil, honey and balsamic vinegar, season with salt and pepper.

Arrange fennel on plates and top with orange pieces. Peel, halve and thinly slice onion. Sprinkle over fennel and top with olives.

Drizzle dressing over the salad and sprinkle with pine nuts. Garnish with fennel leaves and serve.