Warm saffron from the Corbières meets cool fennel here, as Granhota’s Saffron Vinegar, intense and bold, lifts a vinaigrette for paper-thin fennel, orange rounds and black olives.
Serves 4 · 15 min
- Very thinly slice 2 fennel bulbs, keeping a few fronds for garnish.
- Peel 2 oranges, removing all the white pith, and cut them into rounds.
- Whisk 1 tbsp of the saffron vinegar with 3 tbsp olive oil and a pinch of salt.
- Arrange the fennel and oranges on a platter, drizzle with the vinaigrette and top with black olives and the fennel fronds.
The star of this recipe: Saffron Vinegar, by Granhota.
