Ingredients

• 4 baby fennel, trimmed and thinly sliced
• 2 cups flat-leaf parsley leaves
• 1/4 cup (2 fluid ounces) orange juice
• 2 tablespoons olive oil
• 1 tablespoon seeded mustard
• Sea salt and cracked black pepper

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Instructions

1. Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .