Cauliflower and Fennel Salad with almonds and oranges

Serves 2-4

• 1 cauli broken into florets thinly sliced, about 4 cups
• 1 small fennel bulb, thinly sliced
• 1/2 cup chopped parsley
• 1/2 cup slivered almonds or 1/2 cup whole almonds, activated and chopped (or other nut or seed)
• 2 oranges, segmented
• 1 tbsp minced shallot
• 2 tbsp brown rice vinegar
• 1/2 tsp sea salt
• 1/2 tsp raw honey
• 1/4 cup olive oil
• 1/4 cup currants

Combine cauli, fennel, parsley and almonds in a large bowl.
Segment the orange from the membrane, squeeze the juice from the rest of it.
Add shallot, vinegar, salt and honey and combine
Slowly pour in the oil to emulsify. Add currants and let sit for 10-15 mins. Pour this mix over the cauli and fennel and mix well.
When ready to serve fold in the orange segments.