Orange & fennel salad with goats’ cheese

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Alison Yetman

Serves 4 as a starter | prep 15 mins | total time 20 mins, plus 30 minutes marinating

Ingredients

Get ahead

Make the dressing and slice the oranges a few hours ahead

Whisk all the dressing ingredients together, then segment the oranges: on a board, cut a slice off each end and stand the oranges up on a cut end. With a sharp knife, cut down between the peel and the flesh; follow the contours of the fruit, use a gentle sawing action and turn the orange as you go. Remove all the peel and the bitter white membrane this way. Then, holding each orange over a bowl, carefully cut between each side of the membrane that separates the segments to release them. Squeeze any remaining juice from the orange membranes into the dressing, along with any juice that collects in the bowl with the segmented fruit. Season the dressing to taste.
Put the shredded fennel and chopped shallot into a bowl, add 3 tablespoons of the dressing, stir gently and set aside to marinate for at least half an hour.
Preheat the grill to high. Divide some of the fennel mixture between the serving dishes, pile the watercress on top, tuck in the orange segments and the rest of the fennel. Scatter over the walnuts, if using, and spoon the remaining dressing evenly over the top. Drizzle the cheese slices with a little olive oil then grill them for a couple of minutes, until the surface begins to brown and the edges are starting to melt. Add one or two slices to each salad, finish with a grinding of black pepper and serve straight away.
Tip You could substitute blood oranges for regular. And you don't have to grill the goats' cheese – if you prefer, cut it into small cubes.

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