Shaved Fennel & Orange Salad

Paper-thin fennel and juicy orange segments are refreshing on their own, but Estoublon’s Béruguette Olive Oil, vegetal and lively with its artichoke notes and peppery catch at the back of the throat, gives the salad real spark.

Serves 4 · 15 min

1. Shave 2 fennel bulbs as thinly as possible.
2. Add the segments of 2 oranges and a handful of black olives.
3. Dress with Béruguette olive oil, a squeeze of lemon, salt and pepper.
4. Let rest for 5 minutes and top with the fennel fronds.

The star of this recipe: Béruguette Olive Oil, by Estoublon.