1.Wash hands with soap and warm water.
2.In a small pan over medium heat, toast fennel seeds until fragrant and golden.
3.Crush seeds in a mortar and pestle, under a heavy pan, or in a spice grinder.
4.Transfer to a jar with a lid.
5.Pour vinegar, oil, pepper, onions, and salt into jar. Cover and shake well, set aside.
6.Take peel off of oranges and slice thinly. Arrange in a shallow serving dish.
7.Sprinkle with olives and herbs.
8.Open jar and drizzle red wine vinaigrette over oranges. Arrange onions on top.
9.Serve chilled. Enjoy!
Ingredients
Directions
1.Wash hands with soap and warm water.
2.In a small pan over medium heat, toast fennel seeds until fragrant and golden.
3.Crush seeds in a mortar and pestle, under a heavy pan, or in a spice grinder.
4.Transfer to a jar with a lid.
5.Pour vinegar, oil, pepper, onions, and salt into jar. Cover and shake well, set aside.
6.Take peel off of oranges and slice thinly. Arrange in a shallow serving dish.
7.Sprinkle with olives and herbs.
8.Open jar and drizzle red wine vinaigrette over oranges. Arrange onions on top.
9.Serve chilled. Enjoy!