Orange, fennel and Zenzero Fabbri salad

Make a dressing with oil, salt, pepper and 10 g of the ginger syrup. Use some of it to season the peeled oranges in a bowl and leave to stand for about half an hour. 

Use the rest of the dressing for the finely chopped valerian, Belgian endive and fennel in a bowl. 

Place the salad on the plate first, then the orange slices. 

Add sliced Zenzero Fabbri, a little more of its syrup and some toasted pine nuts to taste.