2 Fennel bulb
2 Oranges, peeled and divided into segments
A few sprigs of fresh mint
White balsamic vinegar
Slice the fennel on a mandolin as thinly as possible, wash thoroughly and place in iced water for a few hours to crisp up and curl. When ready to serve drain and allow to drip dry and get rid of all the excess moisture. Mix the fennel with some olive oil, mint leaves, white balsamic and some juice from the orange. Dress in a large salad bowl and decorate with the orange segments, mint leaves and pour over the remaining dressing. Serve immediately.