Pair with Danzante Pinot Grigio



Cut the fennel in half, core and clean. Thinly slice the fennel, lengthwise. Soak fennel slices in cold water for 20 minutes. Chop and set some of the fronds.

Peel the oranges and cut into sections over a bowl. Reserve the juice for the dressing.

Juice the lemons and combine lemon juice with honey, olive oil and a pinch of salt. Add 1-2 Tbsp of the reserved orange juice to mixture to taste. Set aside.

Drain and dry fennel slices. Toss fennel and oranges with olive oil mixture. Garnish with chopped fennel fronds with pine nuts and serve.