Asparagus, Fennel, and Orange Salad
Ingredients
250 g asparagus, trimmed
1 bulb of fennel, thinly sliced
2 oranges, peeled and segmented
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt, to taste
Pepper, to taste
50 g feta cheese, crumbled
Fresh mint leaves, for garnish
Method
Start by bringing a pot of water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and rinse with cold water.
Combine the asparagus, sliced fennel, and orange segments in a large mixing bowl.
In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper. Pour this dressing over the salad ingredients.
Toss everything gently to coat well. Add the crumbled feta cheese on top and sprinkle fresh mint leaves for garnish.
Serve immediately or chill in the fridge for about 30 minutes to let the flavors blend.
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