Orange, Fennel and Lavender Salad

This is a gorgeous salad that takes advantage of these few remaining weeks of seasonal winter produce.  I have a lavender infused olive oil that I used to dress the salad, but you could just as easily substitute in regular olive oil and sprinkle a few bits of dried lavender on top.  Or just skip the flowers altogether.  Either way, the combination of orange, fennel and olives is spectacular.  Enjoy! -Amanda

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Orange, Fennel and Lavender Salad

3 oranges, peeled and sliced (I used Cara Cara)

1 head fennel, thinly sliced

10-15 olives (I used Lucques)

1/2 tablespoon honey

1 tablespoon champagne vinegar, or lemon juice

1/2 tablespoon lavender oil

sea salt

 

Directions

1.  Arrange the oranges and olives on top of a bed of sliced fennel.

2.  Combine honey, vinegar, oil and salt.  Pour over the salad.

3.  Sprinkle with extra dried lavender (optional).

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