Leaf salad with fennel

Wash the salad and allow it to drain thoroughly. Slice the spring onions lengthways and cut into thin strips. Clean the fennel and slice it finely. Using a sharp knife, peel the oranges so that all the white pith is removed, then carefully segment the flesh between the membranes.

Place the salad and fennel in a bowl, toss with Kühne Yoghurt Dressing, and season with salt and pepper. Serve with the orange segments on top.