Ingredients
- 4 baby fennel, trimmed and thinly sliced
- 2 cups flat-leaf parsley leaves
- 1/4 cup (2 fluid ounces) orange juice
- 2 tablespoons olive oil
- 1 tablespoon seeded mustard
- Sea salt and cracked black pepper
Directions
- Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .
