Ingredients 

Salad

• 1 bag baby spinach
• 2 oranges
• 1 medium fennel bulb
• 1 red onion
• 150g feta, crumbled

Double Shot dressing

• 2 tsp Djion or grainy mustard
• 1 tsp honey or maple syrup
• 1 tbsp fresh herbs, chopped
• 1-2 tbsp lemon juice
• 3 tbsp olive oil
• Salt and pepper
• ½ scoop Double Shot

Method 

Salad

Cut off the orange skins using a knife and slice into 6 slices.

Slice the fennel and onion thinly with a sharp knife.

Place the spinach leaves onto a serving platter.

Top with the orange slices, sprinkle over the fennel, red onion and feta.

Spoon over the dressing and serve immediately.

Dressing

Place all ingredients into a jar with a tight-fitting lid.

Shake until combined. Leave at room temperature until ready to serve.