Ingredients for 4 persons
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250 g Baby leaf salad
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0.5 Radicchio
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1 Fennel
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6 Apricots
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1 Red onion
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1 Orange
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6 TBSP Olive oil
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4 TBSP Kühne Condimento Balsamico Bianco
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2 TBSP Orange juice
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1 TSP Honey
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Salt, Pepper
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10 Walnut kernels
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10 g edible flowers mix
Preparation
Wash the fennel, remove the stalks, and pick off the fronds, setting them aside. Halve the fennel, remove the core, and slice the halves thinly lengthways. Wash the apricots, halve them, remove the stones, and cut into segments. Peel the red onion and slice into fine rings. Peel the orange carefully, removing all white pith, and slice into rounds.
For the dressing, whisk together the olive oil, Kühne Condimento Bianco, orange juice, and honey until creamy. Season with salt and pepper.
Marinate the salad with half of the dressing and arrange in a serving bowl. Scatter the fennel, radicchio, apricot segments, orange slices, and walnuts over the top, then drizzle with the remaining dressing. Garnish with edible flowers and reserved fennel fronds before serving.
Recipe advice
If you prefer not to use orange juice, you can replace it with an equal amount of vegetable stock.