Fennel salad with wild blueberries
3 bulbs of fennel, julienned
1 ½ cups (120 g) arugula
1 cup (150g) wild blueberries
3 oranges, segmented, juice reserved
½ cup (75g) walnut halves, coarsely chopped
Reserved orange juice from fennel salad recipe
2-3 tablespoon (15-30ml) honey
¼ cup (60ml) fruit or red wine vinegar
¼ cup (60ml) olive oil
- Place all ingredients in a bowl, except for olive oil.
- Gradually whisk olive oil in bowl until combined. Set aside until assembly.
- When ready to serve, place all ingredients in the same bowl as Orange Dressing.
- Gently toss to combine and serve.
Wild Blue is Good for You!