Fennel & Orange Salad
- 2 tbsp Stoney Creek Organic Flaxseed Oil
- 2 tbsp balsamic vinegar
- 2 tbsp juice from half an orange
- 1/2 tsp sea salt
- 1 large fennel bulb, shredded
- 1/2 red onion, finely sliced
- Chopped segments from half an orange (or more to taste)
- Leaves from 1 bunch coriander
- 3 tbsp pistachios
- Combine dressing ingredients in a jar and shake - or whisk in a bowl.
- Toss salad ingredients together, garnish with extra coriander and pistachios and dress lightly to taste.
- Keep remaining dressing refrigerated in a closed jar.