This is a very simple and a very hearty salad. It makes a great salad to take on a hike. Great with fish or chicken or a nice spicy dish.

You'll need

The Salad

3 Bulbs of Fennel
3 Oranges
2 Apples
1/2 a red onion

The Dressing

Juice reserved from the oranges
Olive Oil
A clove or two of garlic
Mustard
Salt and pepper

Step 1: Supremes

First job is to separate the oranges into 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

Pour the orange juice into a larger bowl or make the 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 in half and core/remove the stems

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

Trim the tops of the fennel and reserve the fronds.

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

Take some of denser leaves from the center.

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.