Salmon, blood orange, fennel, and red cabbage salad with a dill dressing
2 cooked hot smoked salmon fillets
2 blood oranges, thinly sliced plus the juice from 1/2 orange
1 fennel bulb, very finely sliced
1/4 red cabbage, very finely sliced
2 tbsp finely chopped dill
2 tbsp blood orange juice
4 tbsp the governor EVOO
1 tsp dijon mustard
1 tsp Honey
Make the dressing by placing all the ingredients in a small bowl and whisk together.
Finely slice the fennel and cabbage with a mandolin or knife and place in a bowl, pour over the dressing and toss to combine. Add the orange slices, salmon and fresh dill.