Salad

1. Begin by trimming off the fennel stems and fronds from the bulb. Set them aside.
2. Cut the fennel bulb in half, and then into quarters.
3. Slice fennel into thin slices and place in a large bowl.
4. Chop the desired amount of fennel fronds off stems and add to salad bowl.
5. Thinly slice the fresh mint leaves and finely chop the fresh dill. Alternatively, you can use 1/2 tablespoon of dried dill if preferred.
6. Peel the oranges and separate them into segments. Then, slice these segments lengthwise into thin, delicate slices. Add to fennel and fresh herb mixture.  
7. Top salad with pumpkin seeds and stir until ingredients are thoroughly mixed.

For the dressing:

1. In a small bowl, combine the apple cider vinegar, olive oil, freshly squeezed orange juice, salt, and pepper.
2. Whisk the dressing until it’s thoroughly combined.

To serve:

In a small bowl or directly over the fennel and orange salad mixture, drizzle your desired amount of dressing. For an extra burst of sweetness, squeeze a bit more fresh orange juice over the salad.

Bon Appétit.