Fennel orange salad with a roasted seed mix

Method

In a small pan lightly fry the seed mix. In a small bowl or glass mix the Rapunzel Crema di Aglio and the vinegar, then add the mustard, maple syrup, cashew butter, orange juice and a good pinch of salt and pepper. Mix again. Slowly add the olive oil and stir until the dressing emulsifies.

Cut the fennel into quarters, cut out the core and slice very thinly on a mandolin slicer or with a knife. Cut a small slice of the oranges from the top and bottom and then cut off the peel from top to bottom. Now cut the oranges into 1 cm thick slices. Mix the salads, shallots and fennel in a bowl with the dressing and arrange on a plate. Garnish with the sliced oranges and sprinkle with the nut mix.

Ingredients

vinaigrette:

• 40 g Rapunzel seed mix
• ½ tsp garlic paste
• 3 tbsp Rapunzel Condimento Bianco
• 1 tsp Zwergenwiese medium mustard
• 1 tsp Rapunzel maple syrup grade A
• 1 tbs Rapunzel cashew butter
• 1 orange, freshly pressed (about 80 ml)
• ½ tsp Rapunzel sea salt with iodine
• freshly ground black pepper
• 90 ml Rapunzel Olive oil Sicilia P.G.I., extra virgin

salad:

• 1 medium fennel
• 3 blood oranges (regular oranges
  or grapefruit as a substitute)
• 125 g mixed baby salad
• 1 small shallot, thinly sliced