Fennel salad with nuts

Toast the pine nuts in a dry skillet until golden brown.

Wash, clean, and slice the fennel into thin slices.

Slice the onion into half rings and chop the parsley finely.

Wash and dry the orange.

Remove the zest in thin strips using a special knife or a coarse grater.

Completely peel the orange down to the flesh and cut each segment without membranes with a sharp knife.

Collect orange juice in a bowl. Add mustard, honey, fruit or berry vinegar, oil, and mix well, seasoning with salt and pepper.

Arrange fennel slices, onion, orange wedges on four plates, sprinkle with parsley and nuts, garnish with orange zest, and drizzle with dressing.