Fennel, orange, golden grape, and pine nut salad
Duration
20 min
Difficulty
Easy
Servings
X 4
150 g coconut flour
120 g sugar
3 egg whites
4 fennel bulbs
2 oranges
50 g of Golden grapes
30 g pine nuts
2 tablespoons of Taggiasca olives
Extra virgin olive oil
Rooms
Pep
100 g dark chocolate
- Soak the golden grapes in a bowl of water.
- Slice the fennel using a mandoline to make thin slices.
- Toast the pine nuts in a nonstick skillet for a few minutes, until they are golden brown.
- Peel the oranges, slice them, and place them in a bowl.
- Add the fennel, pine nuts, Taggiasca olives, and the squeezed golden grapes, along with a drizzle of extra-virgin olive oil, and mix well, seasoning with salt and pepper to taste.
- Serve the salad at room temperature.
