3 navel oranges, peeled and sliced
3 tablespoons chopped almonds, toasted
¼ cup sliced fennel, chop the fronds
¼ cup black olives, pitted and halved
2 tablespoons fresh chopped parsley
1-2 tablespoons White Balsamic vinegar
1-2 tablespoons olive oil
2 tablespoons honey
2 tablespoon red onion, minced
DIRECTIONS
- Layer oranges in rows on a large platter. Scatter fennel on top, then red onion.
- Toss almonds, olives, parsley, vinegar, oil and honey.
- Drizzle dressing over oranges and sprinkle with chopped fronds.
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