- 1 fennel bulb, thinly sliced (I use a mandolin)
- 1/4 red onion, thinly sliced
- 1 orange, supremed (peeled and sectioned)
- juice of 1/2 an orange
- sea salt and freshly ground black pepper, to taste
- 1/4 cup soaked and dried almonds, coarsely chopped
Combine all ingredients, except almonds, and toss.
Serve on a bed of baby spinach and garnish with chopped almonds.