Fennel & Orange Salad
- 6 ripe oranges
- 2 fennel bulbs
- handful of black olives
- JOSEPH Extra Virgin Olive Oil
- red wine vinegar
- salt and pepper to taste
Peel oranges and cut into round slices.
Cut the fennel into thin wedges.
Place in a salad bowl with a handful of ripe black olives.
Dress with JOSEPH extra virgin olive oil, red wine vinegar (or your favourite type of vinegar), salt and pepper
Enjoy this autumn salad paired with Primo Estate's Zamberlan Cabernet Sauvignon Sangiovese.