Courtesy of Meg Goldsmith

Ingredients:

• Two bulbs of fennel sliced very thin
• 8-10 dates pitted and sliced into chunks
• 3-4 blood or regular oranges segmented and cut into bite-size pieces (save the juice)
• 1 large avocado diced
• 1/4 of Marcoona almonds chopped
• Reserved orange juice
• 4 Tablespoons EVOO or blood orange olive oil
• 3 Tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Arrange on salad plates: the fennel, topped with oranges, dates, avocado and almonds. Drizzle dressing over top.

Enjoy!