Preheat your oven to 350. Place then pine nuts on a dry cookie sheet or stainless steel sizzling platter. Bake for 8 minutes, stirring halfway through.
Meanwhile, cut up the fennel into thin slices. I like to cut off the fronds just as they are getting dark green, as well as the base of the fennel bulb by about ½ an inch.
Peel off the tough outer leaves and then you can begin slicing. Next, cut up your oranges into segments. Le Chef's tip for getting beautiful orange segments is to cut off the peel of the orange using a sharp serrated knife.
Then, holding the whole orange in his hand, he slices in between the ribs of each segment, taking out perfect orange pieces.
LA SALADE LYONNAISE
EASY FRESH FRUIT COMPOTE RECIPE
LA SALADE PARISIENNE