Fennel salad with Pink Peppercorns
Serves 4 – 6
This Fennel Salad looks and tastes great when garnished with pomegranate seeds instead of pink peppercorns.
1 fennel bulb
1 small red onion
¼ cup pomegranate seeds if available
1 teaspoon drained pink peppercorns in brine
¼ cup Alfa One Rice Bran Oil
2 tablespoons balsamic vinegar
1 teaspoon prepared mustard
Trim the root end of the fennel. Slice the bulb very finely. A mandolin is good for this. Peel the onion. Cut in half lengthwise and slice finely. Peel the rind and pith from the oranges and cut into segments. Use a paring knife to cut between the membranes of the orange segments. Save the juice that comes from doing this. Toss the fennel and red onion in the dressing and arrange on a serving platter. Arrange the orange segments around the fennel. Pour over the saved juice. Top with pomegranate seeds if using. Garnish with a piece of fennel top and serve remaining dressing with the salad.
Crush the pink peppercorns. Whisk or shake the peppercorns, Alfa One Rice Bran Oil, vinegar and mustard together.