Fennel, Apple and Orange Salad

This fennel salad is one of my favorites. Today, it’s hard for me to imagine my kitchen without its delicate anise-like aroma and crisp freshness. Before I discovered the teachings of Hildegard of Bingen, I had no idea what to do with this vegetable. Only after realizing how valuable and versatile fennel is did it become a permanent part of my cooking — especially in this simple, refreshing combination with apple and orange.

Ingredients:

• 1 fennel bulb

• 1 stalk of celery

• 1 apple

• 1 orange

• 2 tablespoons pumpkin seeds

• 1 tablespoon chopped fennel fronds

Dressing:

• 4 tablespoons sunflower oil

• 2 tablespoons wine vinegar

• 2 tablespoons lemon juice

• 2 tablespoons honey

• 1 pinch of salt

• 1 pinch of ground fennel seeds- you can purchase here

Preparation:

Wash the fennel bulb, remove the tough core, and slice it very thinly. Slice the celery into thin pieces. Quarter the apple, remove the core, and cut it into small cubes. Peel the orange, removing the white pith, then divide it into segments or smaller pieces.

Toast the pumpkin seeds in a dry pan for a few minutes until lightly golden. Set aside to cool.

In a small bowl, thoroughly mix all the dressing ingredients: sunflower oil, wine vinegar, lemon juice, honey, salt, and ground fennel seeds.

In a large bowl, combine the fennel, celery, apple, and orange. Pour the dressing over the salad and gently toss. Finally, sprinkle with the toasted pumpkin seeds and chopped fennel fronds.

The salad tastes best after resting for several minutes, allowing the flavors to blend and develop.