Carpaccio, Orange and Fennel
- 400g veggie slices
- 4 oranges
- 1 fennel
- 100g nuts
- black olives
Distribute the veggie slices on four serving plates.
Please the oranges and slice the fennel in julienne stripes.
Add the orange and fennel salad on the veggie slices, decorate with nuts and olives and then season with oil.