Orange Fennel Salad

 Quaama Quiisine

1 whole fennel bulb
4 oranges
1 punnet cherry tomatoes
100 g baby spinach leaves
1/4 cup maple syrup
1 tbsp dijon mustard

Trim the fennel and slice thinly. Peel and separate the oranges into segments. Halve the cherry tomatoes. Wash and dry the spinach leaves. Put those ingredients into a bowl or arrange on a platter.  Whisk syrup and mustard together and pour over the salad.
This is a low sodium and fat-free dish that is particularly delicious with fish or chicken.