6 cups young watercress
2 small fennel bulbs
250g hot smoked salmon
2 small oranges, peeled and segmented
150g fresh mozzarella
½ cup toasted, skinned hazelnuts
¼ cup olive oil
¼ cup orange juice
¼ cup lemon juice
sea salt to taste
You don't really need instructions for this. Just trim the fennel bulbs and remove the outer layer then slice finely, ideally on a mandoline.
Then just layer the ingredients onto the plate and drizzle with infused oil or dressing.
Serves 6 for a light lunch or as an elegant spring entree.
Optional extras that would work well with the salad include quinoa, broccoli sprouts, asparagus, blanched peas or broad beans.