3 Bulbs of Fennel
1/2 a red onion
Juice reserved from the oranges
A clove or two of garlic
Salt and pepper
Step 1: Supremes
First Cut off the top and bottom with a knife.
Next cut along the edge following as close as you can to the skin
Save the pieces that you cut off; squeeze the juice out of them into the bowl with the oranges.
To cut them into supremes you want to cut with your knife along the membraine towards the centre, then repete with the other side of the segment.
Do this for the rest of the orange. Squeeze the juice out of the centre after the segments are removed.
Step 2: Dressing
Add equal parts of olive oil to the juice.
Add Salt, Pepper and Grated or finely minced Garlic to your taste.
Add about 1tbsp of mustard to the dressing and mix well.
Step 3: Apples Into the Dressing
Slice the apples into thin slices.
Add the apples into the dressing and coat with the dressing to keep them from browning.
Do the same for the onion. Its good to keep everything the same size.
Step 4: Trim/Core/Slice Fennel
Slice the bulbs in half and remove the outer layers and the cores.
Starting with the end that you removed the core from and slice very thin pieces repeat this for the rest of the fennel and add it to the apples, onions and dressing.
Step 5: Fennel Leaves and Orange Supremes
Remove these from the stems and chop into fine pieces.
Add these and the orange segments to the rest of the ingredients and mix.
The Salad will keep for several days in the refrigerator, and the flavour is wondeful the second day.