Ingredients

　　4 baby fennel, trimmed and thinly sliced

　　2 cups flat-leaf parsley leaves

　　1/4 cup (2 fluid ounces) orange juice

　　2 tablespoons olive oil

　　1 tablespoon seeded mustard

　　Sea salt and cracked black pepper

　　Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .

　　From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press