Rainbow Winter Salad

🧂 Ingredients

• 1 pc medium fennel bulb
• ½ pc courgette
• 1 pc Chioggia beet
• ¼ pc red onion
• 6 pcs pitted black olives
• 6 pcs pitted green olives
• 2 tbsp toasted pine seeds
• 1 pc segmented orange
• 40 ml tarragon vinegar or white wine vinegar
• 40 ml water
• 40 ml extra virgin olive oil
• 1 tsp gr caster sugar
• ½ tsp sea salt or fleur de sel
• ½ tsp pink pepper

Instructions

• 1 Place all ingredients for the dressing in a saucepan and boil for 2 minutes,
  then cool.
• 2 Peel and cut the fennel bulb and Chioggia beet into paper thin slices. Place the
  vegetables in iced water for 20 minutes. Drain and pat dry.
• 3 Cut the courgette into sticks.
• 4 Combine all ingredients and toss in the dressing.

Nutrition Info