Delightful salad with a crunch, as a starter or accompaniment to fish and white meat.


2-4 portions
2 oranges (extra colourful if one is a blood orange)
1 fennel
1 tbsp honey
4 tbsp olive oil
Salt & pepper

Sigdal salad crunch:
4 slices of Sigdal
1 tbsp honey
1 tbsp coconus flakes
1 tsp salt


Crunch up the Sigdal crispbread on a baking tray (on greaseproof paper) and pour over the honey. Add salt and coconut flakes. Bake for 10 minutes at 180 C, time for it to get a slightly golden colour.

Peel the oranges. Cut up the oranges and fennel into thin slices and layer these on a serving dish. Dress the salad with a mix of honey and olive oil. Season to taste. And finally, top the salad with a good handful of Sigdal salad crunch.


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