Ingredients:

  • 2 medium fennel bulbs, thinly sliced (about 400g / 14oz)
  • 2 large oranges, peeled and segmented (about 300g / 10.5oz)
  • ½ cup slivered almonds (50g / 1.75oz)
  • 2 tablespoons olive oil (30ml / 1 fl oz)
  • 1 tablespoon balsamic vinegar (15ml / 0.5 fl oz)
  • 1 tablespoon honey or maple syrup (15ml / 0.5 fl oz)
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fennel fronds, roughly chopped (optional)

Instructions:

  1. Heat a dry skillet over medium heat. Add almonds and toast, shaking frequently, until lightly golden brown and fragrant (about 3-5 minutes). Remove from skillet and set aside to cool.
  2. Trim the tops and base of the fennel bulb. Reserve fronds for garnish. Slice the fennel thinly using a knife or mandoline.
  3. Heat olive oil in the same skillet over medium heat. Add sliced fennel and cook, stirring occasionally, until softened and lightly caramelized (about 10-12 minutes). Season with salt and pepper.
  4. Peel and segment the oranges. Be sure to remove any white pith.
  5. In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), red pepper flakes (if using), salt, and pepper.
  6. In a large bowl, combine caramelized fennel, orange segments, and toasted almonds. Drizzle with dressing and toss gently to combine.
  7. Garnish with chopped fennel fronds (if using) and serve immediately.