Fennel, Orange & Watercress Salad

The recipes is from the fab Gino D'acampo and serves 4

Ingredients

3 large oranges

zest of 1 unwaxed lemon

1 shallot, peeled & grated

2 teaspoons agave

3 tablespoons fresh thyme

7 tablespoons Extra Virgin Olive Oil

100g Watercress, trimmed

1 Fennel Bulb, cored & thinly sliced

Salt & pepper to taste

Method

First peel and segment 2 of the oranges.

To make the vinaigrette, squeeze as much juice as you can from the remaining orange (you should have about 100ml). Put the orange juice in a bowl and add the lemon zest, shallot, agave and thyme then add the oil gradually. Season with a little salt and pepper. Whisk to combine.

Arrange the watercress on a large serving platter and scatter over the fennel, then the orange segments. Drizzle over the vinaigrette.

Easy as that!