We don’t always feel like eating salad in the colder weather, but if you incorporate citrus like orange or lemon juice into your dressing, you have a winning immunity booster on your plate.

The dressing for this salad is a spritely concoction of fresh orange juice, white balsamic vinegar and olive oil, and it’s the perfect match for any orange or mandarin based salad. It goes great with iceberg lettuce too.

While we still call it white balsamic vinegar, it’s now known as white condiment due to protected destination of origin rules.

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Serves 6 as a side

Ingredients

1 small fennel, outer removed and thinly sliced
Juice 1 orange
2 endives, leaves removed from core
80 grams baby spinach
80 grams rocket
1 Lebanese cucumber, sliced
1 large mandarin, peeled, segments cut in half
½ pomegranate, arils removed
Handful pistachios
½ cup olive oil
¼ cup white balsamic vinegar
Coarse salt

Method

Combine fennel and orange juice in a bowl; set aside while you get the rest of the salad ready.

Arrange rocket, baby spinach, endive, cucumber slices, mandarin segments, pomegranate and pistachios on a platter and add the sliced fennel.

To the orange juice and fennel mixture add olive oil, white balsamic vinegar and salt. Mix well and drizzle over the salad.