Salmon, blood orange, fennel, and red cabbage salad with a dill dressing

Ingredients

 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

Dressing

2 tbsp finely chopped dill

2 tbsp blood orange juice

4 tbsp the governor EVOO

1 tsp dijon mustard

1 tsp Honey

Method

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.