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    1. Fennel | 1 head
    1. Blood orange | 2
    1. Dijon mustard | 1/2 tsp
    1. Black pepper | more than you think
    1. Parmesan | 10 peels
    1. Salt | to taste
    1. Extra virgin olive oil | 1 Tbsp
    1. Whole marcona almonds | 12

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10min Prep time

0 min Cook time

Fennel & blood orange salad with marcona almonds and parmesan
By Sean Scotese

Record food, cook music.

"My Italian grandmother introduced me to fennel and oranges with lots of black pepper and olive oil growing up"

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