300g Brussels sprouts
1 fennel bulb
Juice of ½ a lemon
3 oranges, sliced and membrane removed
3 handfuls dried cranberries
2 large handfuls flaked almonds
2 large handfuls pecans, roughly chopped
For the dressing:
100ml RAW Organic Greek Olive Oil
20ml RAW Organic Apple Cider Vinegar with Mother
15ml RAW Organic Acacia Flower Honey
15ml Dijon mustard
1 clove garlic, minced
1/2-1 tsp. salt
Wash and trim the Brussels sprouts and fennel then shred them finely, either in a food processor, with a mandolin or by hand. Put them in a large mixing bowl, squeeze over the lemon juice and set aside.
Make the dressing by mixing all of the ingredients well in a jar. Taste for seasoning.
Add the orange, cranberries, almonds and pecans to the mixing bowl and toss to combine.
Dress the salad just before serving.