Ingredients:
2 tbs olive oil
3 (700g) baby fennel bulbs, quartered, cored
2 Spanish onions, halved
2 large oranges, peeled, segmented
200g fresh dates, pitted, thinly sliced
1 cup firmly packed mint leaves
120g marinated feta, drained (oil reserved), crumbled

Dressing:
1/4 cup (60ml) marinating oil from goat’s feta
1/4 cup (60ml) freshly squeezed orange juice
2 tbs sherry or red wine vinegar
1 tsp honey
1 tbs orange flower water (optional)

Method:
Step 1: Preheat oven to 200°C. Tear bread into small pieces. Place in a bowl with oil and toss to coat. Spread bread over an oven tray. Bake for 5-8 minutes or until golden.
Step 2: For dressing, combine all ingredients in a screw-top jar and shake well.
Step 3: Using a mandolin, thinly slice fennel and onions, then combine with oranges, dates and mint in a large bowl. Pour over 2/3 dressing and toss well. Place fennel mixture on a large platter. Top with toasted bread and crumbled feta. Drizzle with remaining dressing. Serve.