Instructions

1. For the dressing Whisk all the ingredients together. Adjust the seasoning and bitter/sweet levels to your taste. Ensure to chop the rosemary very fine if adding it to the dressing. Alternatively you can use a whole sprig of rosemary and heat up the honey and rosemary together to infuse the honey with the flavour.
2. For the pecans Put all of the ingredients for the nuts in a bowl and mix well together. Place on a baking tray and cook at 160°C, 140°C Fan, Gas 3 for 10 minutes. Take the nuts out of the oven and pour the pecans on to a non-stick baking sheet or silicone mat and leave to cool. You can chop these or leave them whole.
3. For the salad Cut a slice off the bottom and top of each orange. Place each orange flat-sided on a board, and with a sharp knife, cut off the peel and pith. Segment the fruit and allow them to stand in their own juice until required. Trim the fennel. Slice it on a mandolin or slice very finely with a knife.
4. To serve Throw the fennel slices, blood oranges, rocket and mint into a salad bowl with the dressing and toss gently. Add the goat’s cheese or goat’s cheese and the pecans and serve.