INGREDIENTS

4–6 blood oranges, peeled and halved 
¼ cup olive oil 
¼ cup red wine vinegar 
180 g Woolworths Italian Salad 
1 fennel bulb, shaved 
120 g buffalo mozzarella, torn 
50 g walnuts, toasted and crushed 
Maldon salt, to taste 
Green peppercorns, crushed, to taste 

For the dressing, combine: 

2 blood oranges, juiced 
¼ cup red wine vinegar 
¼ cup olive oil  

METHOD

1. Place blood orange halves on an oven tray, and lightly blowtorch the tops to char the edges slightly.
2. Drizzle charred oranges with the olive oil and vinegar. 
3. Cover a serving platter with fresh Italian salad leaves and shaved fennel. 
4. Top with blood oranges. 
5. Top with mozzarella, dress with the dressing, and season with Maldon salt and green peppercorns.

Quick! They’re only in season for a few weeks.

SHOP IN SEASON BLOOD ORANGES