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Ingredients

• 4 x Navel oranges
• 1 x Jicama -- size of an apple
• 1 sm Fennel bulb -- 2" to 3"
•     Diameter
•     Arugula
• 10 x Belgian endive leaves or possibly
•     Handful fresh
•     Spinach
•     DRESSING
• 4 Tbsp. Extra virgin olive oil
• 2 Tbsp. Orange juice
• 2 Tbsp. Balsamic vinegar
• 2 tsp Raspberry vinegar --
•     Optional
• 1 x Clove garlic -- chopped
• 1/2 tsp Salt
• 2 tsp Honey

Description

Cut Off The Ends Of The Oranges With A Sharp Serrated Knife, Then Slice The Peel From The Sides. With A Gentle Sawing Motion, Cut Along Each Membrane Torelease The Orange Sections…

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