Juicy and delicious citrus fruits are front and center this week.

Mandarin is our pick for this salad that is a slightly different take on a previous recipe we shared last year.

This time we’ve added prosciutto, which makes for a flavourful, salty & sweet combination.

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Serves 4 as a side

Ingredients

3 mandarins, sliced through the centre into discs
1 small fennel, outsides removed and thinly sliced
60g rocket
100g thinly sliced prosciutto from our deli section
¼ c walnuts

2 tbsp white wine vinegar
2 tbsp orange juice
4 tbsp olive oil
Salt & pepper, to taste

Method

Slice the fennel on a mandolin, if you have one. Otherwise, slice the fennel as thinly as you can with a sharp knife. Watch your fingers!

Also, if you dare, mandarins sliced through the middle into discs shows off the shinny jewel-like shapes of the segments.

Combine the dressing ingredients in a bowl, then add the fennel.

Place remaining salad ingredients on a platter, scatter the fennel on top, and then spoon over the dressing.

Finish off the salad by garnishing with a few fennel fronds.