1/2 fennel sliced as thinly as possible (I can really recommend using a mandoline – Microplane makes a great, super sharp one)
1 small orange or grapefruit, filleted (or just plainly sliced and diced, but filleting is nicer)
1/2-1 avocado (optional), sliced
1 teaspoon of neutral oil, for instance a nice, cold-pressed rapeseed (only use good quality for dressings)
1 teasoon of soft honey
2 teaspoons of lemon base
3-4 whole green cardamom seed pods, crushed to get the seeds out and then crush the seeds lightly in a mortar. Roasting the seeds first is recommended.
1 pinch of powdered vanilla (and I don’t mean vanilla sugar)
1 large pinch of allspice
1 pinch of freshly grated black pepper
Prepare the dressing. Crush cardamom seed pods to get the seeds out. Roast them lightly for 30 seconds on a dry pan/skillet (optional). Crush the seeds lightly in a mortar. They look nicest in the salad if not crushed too heavily. If you roast anyway, add 1-2 whole peppercorn along with the cardamom. Mix all dressing ingredients. Slice fennel and fillet the orange/grapefruit. Fennel looks nicest if sliced across rather than lengthwise. Mix into dressing and let it rest for 15-20 min. Best served fresh, but keeps for up to a day in the fridge.