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Fennel orange salad with a roasted seed mix


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.


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