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Wash the salad, the fennel and the peppers well. Cut the latter into thin slices. Peel the oranges and remove the white part, then cut them into cubes.
Peel the pineapple and cut it into cubes. Arrange everything on a large plate and season with Panizzi organic extra virgin olive oil, orange juice, balsamic vinegar, salt and pepper.
(4 people): 800 g of mixed salad, 1 fennel, ¼ of yellow pepper, ¼ of red pepper, 2 blood oranges, 200 g of pineapple, 1 dl of Panizzi organic extra virgin olive oil, orange juice, balsamic vinegar, salt and pepper.