Fennel, Blood Orange and Sunflower Seed Salad

1 tablespoon balsamic vinegar
1/3 cup orange juice
1 teaspoon lemon juice
Salt and pepper

2 medium fennel heads thinly sliced
3 blood oranges, peeled and segmented
1 cup sunflower seeds


In a medium bowl, whisk together the olive oil, orange juice, lemon juice, salt and pepper. Add the sliced fennel, toss to combine and chill for at about 1 hour.Add the orange sections to the fennel mixture and sprinkle with the sunflower seeds.
Toss very gently to combine. Arrange salad on a platter.