Cape Gazette
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Holidays Salad of Fennel, Oranges & Calamatta Olives

By Paul Cullen | Dec 21, 2012

Holiday Salad with Bianco Wine

 

4 Oranges sliced then cut in half moon

Fennel sliced thinly save frowns for garnish

Calamatta pitted olives

Best Olive Oil

Cracked black pepper

On serving dish add oranges, fennel, olives and hit with olive oil then cracked pepper. Get your hands in and mix then serve.

Plate Garnish Fennel Stalks and frowns


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