Photo: Iain Bagwell; Styling: Linda Hirst
After sectioning the orange, squeeze the core to get the 1 tablespoon fresh juice you need.
Makes about 1 cup
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1/2 large fennel bulb, trimmed and cored (fronds reserved)
1 tablespoon chopped fennel fronds
1 navel orange, peeled and sectioned
1 tablespoon fresh orange juice
1 tablespoon minced fresh chives
1/4 teaspoon salt
Cut fennel bulb into 1/4-inch pieces, and place in a medium bowl. Add remaining ingredients, tossing gently to combine.