Adapted from Diana Henry's recipe in Simple
Serves 2 as a main or 4 as a starter
• 250g La Perla Buffalo Mozzarella
• Bulb of Fennel
• 1 Orange
• 1 Red Grapefruit
• 1 White Grapefruit
• Olives - Black give a good contrast
For the dressing
• 3 Tbsp Orange Juice
• 1 Tbsp Lemon Juice
• 1 Tbsp Runny Honey (The Old Trafford Allotment Hney we do works brilliantly)
• 3 Tbsp Extra Virgin Olive Oil
Quarter the Fennel, remove any hard core, and then very finely slice - using a mandolin if you have one. Save any fronds for dressing.
Use a knife to remove all the peel & pith from the Citrus fruits, then thinly slice, removing any pips.
Arrange Fennel, Citrus and Olives on a plate. Drain the Mozzarella, tear, and place on the Salad.
Place all the dressing ingredients in a jug and whisk with a fork until combined. Season to taste. Drizzle over the salad, finishing with any Fennel fronds and a twist of black pepper.