Preparation 20 minutes
2 fennel bulbs, 2 oranges, 2 tbsp of chopped dill, 1 tsp old-style mustard, rice vinegar, olive oil, salt and pepper.
Prepare a vinaigrette with mustard, 5 cl oil, 5 cl rice vinegar, the juice of an orange and season to taste.
Clean the fennel, remove the first two leaves and mince the rest finely, using a mandolin.
Peel and segment the orange, cut the segments in half.
Mix the sliced fennel with the orange segments and 2 tbsp of finely chopped dill.
Chill in the refrigerator until serving.
Even better the next day!