4 cups thinly sliced fennel bulb (about 2 large bulbs)
1 1/2 cups orange sections (about 3 oranges)
2 tablespoons white wine vinegar
1 teaspoon poppy seeds
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 garlic clove, minced
1/4 cup (1 ounce) crumbled goat cheese
How to Make It
Combine fennel and orange in a large bowl. Combine vinegar and next 6 ingredients (through garlic); stir well with a whisk. Drizzle vinegar mixture over fennel mixture; toss to coat. Sprinkle with cheese. Serve immediately.
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