Orange Fennel and Almond Salad

Ingredients:

• 1/3 cup fresh orange juice
• 2 tsp almond oil
• 1 baby fennel bulb
• 1 large orange, segmented
• 50g baby spinach leaves
• ¼ cup of flaked almonds

Method:

1. Place juice into a small saucepan and bring to the boil and boil until reduced to 1 Tbsp. Cool for 10 minutes and then combine with oil in a small jug.
2. Reserve fennel tips from fennel and slice the remaining fennel thinly.
3. Place fennel in a bowl with orange, spinach and nuts, toss to combine
4. Serve salad drizzled with dressing and sprinkled with fennel tips.
5. Serve with whatever fish you like.

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