Frans Hals
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Juicy Orange & Fennel Salad with Frans Hals

  • Orange and fennel are a classic combination that is enhanced by the addition of Frans Hals matured goat’s cheese and an orange and olive dressing. Perfect as a light lunch or summer meal.
orange

Orange and fennel are a classic combination that is enhanced by the addition of Frans Hals matured goat’s cheese and an orange and olive dressing. Perfect as a light lunch or summer meal.

Serves 4

Preparation Time: 15 minutes

Ingredients

2 large oranges
1 medium head of fennel
1 small red onion, thinly sliced
75g (3oz) mixed spinach, rocket arugula and watercress leaves
150g (5oz) Frans Hals goat's cheese, cut into cubes

For the dressing:

15g (½oz) pitted black olives, finely chopped
15ml (1tbsp) freshly chopped flat leaf parsley
30ml (2tbsp) extra virgin olive oil
30ml (2tbsp) orange juice
5ml (1tsp) balsamic vinegar

Method

  1. Using a sharp knife, remove the skin and pith from the oranges. Then, holding the oranges over a bowl, cut into segments between the membranes. Reserve the orange juice and place the segments into a salad bowl.
  2. Discard the tough outer layer from the fennel, then thinly slice. Place in the bowl with the orange segments, red onion, salad leaves and cheese.
  3. To make the dressing, place 30ml (2tbsp) of the reserved orange juice and all the remaining dressing ingredients together in a screw top jar and season with salt and freshly ground black pepper. Shake well, until combined, then pour over the salad. Gently toss together until the salad is evenly coated.
  4. Divide between 4 bowls and serve immediately.

Cook's Tip: You can marinate the cheese, orange, fennel and red onion in the dressing, but remember to add the leaves just before serving or they will wilt from the acid in the dressing.

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese