Orange, Fennel And Almond Salad - cooking recipe

Ingredients

2/3 cup freshly squeezed orange juice
1 tbsp almond oil
2 small fennel bulbs, thinly sliced, green tips reserved
2 large oranges, segmented
6 oz baby spinach leaves
1/2 cup sliced almonds

Preparation

Bring juice to a boil in small saucepan. Boil, uncovered, until juice has reduced to 2 tbsp. Cool for 10 mins. Stir in oil.
Place fennel, oranges, spinach and nuts in a large bowl; toss gently to combine.
Serve salad drizzled with dressing and sprinkled with fennel tips.