Paddock To Plate


  • 1 bulb of fennel, thinly sliced, fronds reserves

  • 3 oranges, peeled, pith removed, flesh segmented

  • 2 endive hearts, leaves separated

  • Classic French dressing:

  • 2 tsp Chardonnay |Vinegar

  • 2 tbsp Grapeseed Oil

  • 1 tsp Dijon Mustard


  • 1.

     To make the fennel and endive salad, place the endive hearts in a salad bowl.

  • 2.

    Add the fennel and orange segments.

  • Classic French dressing:

  • 1.

    Whisk the oil, vinegar and mustard in a separate bowl to emulsify.

  • 2.

    Season to taste with Murray River salt and freshly ground black pepper.


Just before serving, drizzle over the salad and scatter with the reserved fennel fronds

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