1 small fennel bulb, trimmed & finely sliced
1 large orange, peeled & finely sliced (keep the peel for the dressing)
3 large handfuls of mustard greens (or radicchio/kale)
1. Combine orange juice, sesame oil, date paste, mustard, miso, red onion and orange zest in a small mixing bowl. Whisk into a smooth dressing.
2. Combine fennel, orange and mustard greens in a large mixing bowl or combine them on two large plates.
3. Pour a part of the dressing on top of the salad and serve the rest of it on the side.
4. Garnish with extra orange zest, freshly ground black pepper and sesame seeds to taste.