Fennel Salad - Roasted

By Maverick19

Ingredients

• 1 large fennel bulb or two smaller bulbs
• olive oil for roasting
• sea salt and ground black pepper
• 1-2 organic oranges
• 1/2 small red onion, sliced thin
• 1 about 1 cup of black olives (i like dry cured)
• 1/2-3/4 cup toasted pine nuts or walnuts, chopped
• Juice of 1 lemon

Preparation

Step 1

1. Preheat oven to 350 degrees. Trim the fennel. Cut into slices about 1/4 inch thick. Place in a bowl and drizzle with olive oil, to coat. Add salt and pepper, mix well to coat. Place on a cookie sheet, lined with foil. Cover fennel with additional foil and bake for 20 minutes. Then remove foil and continue for another 20 minutes. Remove and cool.
2. Remove the skin of the orange(s) with a knife. Remove all the white pith from the orange. Discard the peels. Cut the oranges into small sections.. Arrange the fennel in a large bowl and cover the fennel with the oranges.
3. Slice the red onion into very thin slices and arrange over orange slices.
4. Scatter over the nuts and the olives (i chop the olives up)
5. Squeeze over the lemon juice and drizzle a little more oil on salad. Mix well and enjoy.