Orange, fennel, olive and goat cheese salad

Although summer has arrived, we haven’t felt it much around here.

Between a rainy day and a thunderstorm threat, I thought this salad would make me happy and it did.

I like to serve it at the end of a meal. You can’t believe how this unusual combination of ingredients is crisp and refreshing. It is also an excellent palate cleanser. I really hope you give it a try.

Feel free to omit the cheese and make it vegan. Replace the cheese with a few tarragon leaves and sprinkle them on top.

Orange, fennel, olive and goat cheese salad

For the salad:

3 or 4 oranges
1 small fennel bulb, cored and sliced on a mandolin
15 good quality green olives
goat cheese, crumbled
Maldon salt and freshly cracked black pepper

For the dressing:

1 tablespoon freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
the zest of half an orange
the zest of half a lemon
salt and pepper


1. Peel the oranges with a knife removing the white pith and slice them thinly. Follow this method.
2. Arrange the orange slices on a platter and season them with Maldon salt and pepper. Top with the fennel, olives and the goat cheese crumbles.
3. Whisk the ingredients of the dressing together and set aside. You can prepare the salad in advance up to this point.
4. Just before serving, drizzle the dressing on top. Decorate with the fennel fronds. Serve on a platter in the middle of the table, family style.

Orange and fennel salad

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