Fennel and Orange Salad

This is a nice refreshing salad and it is even nicer if you can find some Blood oranges. I tried this recipe again with blood oranges and vanilla and I think it is even better with the vanilla and subtle fennel flavour and the blood oranges seem to have a warmer flavour than regular oranges.

Preparation time. 15 minutes
Cooking time 45 minutes.

3 bulbs of fennel.
1 tbsp fennel seeds
4 tbsp olive oil.
4 blood oranges
Sugar
Vanilla pod
Baby spinach

Method.

1. If you have bought fennel with the fronds on cut them off and slice fennel and keep to the side. Cut the fennel in half leaving the stalk intact. And then finely slice the fennel so that the piece you are cutting holds together with the stalk.
2. place on a baking tray and coat with olive oil and the fennel seeds.
3. Place into a reheated oven and cook for 20 to 30 minutes. When the fennel starts to soften squirt some water over the fennel to steam it off and cook it properly.
4. While the fennel is cooking segment the oranges. Using a small knife slice between the pith on the orange so that just the fruit comes out and you are left with the pith that holds the segments together. Squeeze the juice out of this and reserve.
5. Add the juice to a fry pan with the sugar and vanilla and dissolve the sugar and reduce to a thick syrup.
6. Allow to cool.
7. Take the fennel out of the oven and allow to cool also.
8. Remove the fennel and any oil that is left on the baking tray and put them into a bowl, not forgetting to get all the fennel seeds as well.
9. Pour some of the syrup over and coat the fennel.
10. Add the oranges, baby spinach and the fennel fronds and toss until well combined.
11. Put the salad onto a plate and drizzle some of the syrup over the top for garnish.