This salad is prepared with a simple mix of thinly sliced fennel, toasted pine nuts ... visit Living the Gourmet for more ...

Add the pickled walnuts, preserved lemon and fennel fronds to the salad. Season with salt and pepper. For the dressing, whisk the walnut oil, mustard and vinegar together and use to dress the salad.

In a large bowl, assemble the salad: Place endive on a serving plate. (A starburst pattern looks really nice.) Add a layer of jicama slices. Drizzle on some dressing, then sprinkle with fennel ...

Slice whole oranges horizontally, and then cut each slice into quarters. In a large salad bowl, combine fennel, orange slices, parsley, olives, pistachios and lemon zest. Drizzle with olive oil ...

Roast on the barbeque or in a preheated oven for 50 minutes to an hour, or until the juices run clear For the fennel and mango salad, lightly crush the hazelnuts in a pestle and mortar or place in ...