This fennel citrus salad is best enjoyed al fresco.
Whole mustard seeds
Red wine vinegar
Thinly slice the fennel, section the orange and add all to the mixing bowl.
Combine olive oil, red wine vinegar, mustard seeds and salt to the Mason jar, shake to combine.
Dress and plate the salad, garnish with small fresh herb leaves.
Finish with long thin slices of parm on top.