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Ingredients
- 350 g fennel bulb cut in wedges that fit through feeder
- 50 g white wine vinegar
- 60 g extra virgin olive oil
- 1 orange finely grated zest and 65 g juice
- 10 g Dijon mustard
- 35 g agave syrup
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 3 Tbsp pine nuts
- 200 g oranges peeled, white pith removed, segmented
- ¼ bunch mint leaves chopped
- Nutrition
- per 1 portion
- Calories
- 281.1 kcal / 1176.2 kJ
- Protein
- 3 g
- Fat
- 19.6 g
- Carbohydrates
- 25.9 g
- Fibre
- 5.3 g
- Saturated Fat
- 2.7 g
- Sodium
- 656.3 mg
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