Shaved Fennel with Orange Sections and Toasted Hazelnuts
Tangelos, mandarin, or any easily sectioned citrus will work wonderfully with this recipe.
INGREDIENTS | SERVES 6
- 3 bulbs fennel
- 6 oranges
- 1 teaspoon hazelnuts
- 3 ounces fresh orange juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh orange zest
Finely slice the fennel bulbs. Remove the peel and pith from the oranges. With a small paring knife, remove each section of the oranges.
Form a mound of fennel on each serving plate and arrange the oranges on top.
Sprinkle with nuts, then drizzle with the orange juice and oil. Finish with a sprinkle of zest.
PER SERVING: Calories: 171 | Fat: 5 g | Protein: 3 g | Sodium: 61 mg | Fiber: 8 g | Carbohydrate: 31 g
