Ingredients

• 1 whole bulb organic fennel bulb, cored and thinly sliced
• 1/2 tsp(s) sea salt
• 1 tsp organic honey
• 1/4 tsp(s) freshly ground black pepper (to taste)
• 1/4 cup(s) organic extra virgin olive oil
• 5 ounce(s) organic baby arugula
• 2 Tbsp(s) organic red wine vinegar
• 1 bunch(es) organic watercress, thick stems discarded
• 1 head organic radicchio, leaves torn
• 1/2 whole(s) organic orange, segmented and halved

• 234 g organic fennel bulb, cored and thinly sliced
• 3 g sea salt
• 5 g organic honey
• 0.5 g freshly ground black pepper (to taste)
• 53.5 g organic extra virgin olive oil
• 141.75 g organic baby arugula
• 30 g organic red wine vinegar
• 34 g organic watercress, thick stems discarded
• 40 g organic radicchio, leaves torn
• 65.5 g organic orange, segmented and halved