ENDIVE, FENNEL & ORANGE SALAD

• 2 Qukes^® baby cucumbers, halved lengthways
• 1 bunch Baby Endive Lettuce, leaves separated, washed & dried
• 450g (2 medium) Fennel, trimmed, very thinly sliced
• 2 oranges, peeled, segmented
• 1 small red onion, halved, thinly sliced
• 100g (1/2 cup) small black olives, pitted

Dressing

• 3 tbs extra virgin olive oil,
• 1 tbs red wine vinegar,
• 1/2 tsp caster sugar,
• 1 tsp dijon mustard,
• 1 small garlic clove, crushed

1. For the dressing, whisk all the ingredients together with salt and pepper in a large bowl until well combined.
2. Add the orange segments, fennel, endive, onion, cucumbers and olives together. Toss gently to combine. Serve.

  Serving suggestion: This salad is great with slow cooked lamb shoulder, barbecued lamb leg or roast chicken.