![Roasted Fennel Orange and Olive Salad](http://www.fustinis.com/cdn/shop/articles/20240326185242-salads_3058d17d-c697-4bbe-bab2-155a9956a87e.jpg?v=1713294735&width=1100)
Roasted Fennel Orange and Olive Salad
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Roasted Fennel Orange and Olive Salad
Category
Salads
![Image of Roasted Fennel Orange and Olive Salad](https://images.getrecipekit.com/20240326185242-salads.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 3 fennel bulbs - trimmed and outer layer removed
- 1 tablespoon Fustini’s Blood Orange olive oil
- salt and pepper
- 3-4 oranges - cut into supreme
- 1/4 cup olives - Manzanillo or Spanish Queen - sliced
- 2 tablespoons orange juice
- 1 tablespoon Fustini’s 12 Year White balsamic
- 3 tablespoons Fustini’s Delicate SELECT olive oil
- salt and pepper
- 1 teaspoon fresh mint
- 1 teaspoon fennel frond - chopped
Ingredients
Orange Vinaigrette
Directions
- Preheat oven to 350 degrees. Rub fennel with oil and season with salt and pepper. Place on a sheet pan and bake in the oven until soft and golden brown - 20 minutes. Remove from the oven and let cool. Slice fennel and toss with orange supreme and olives in vinaigrette and serve.
- Mix all ingredients together and use immediately.