INGREDIENTS
2
Fennel, bulbs
2
Oranges
1/2 tbsp
Shallot
2 tsp
Wildly organic coconut syrup
5 oz
Baby spring mix
1 pinch
Himalayan pink salt
1
Pepper
1 tbsp
Red wine vinegar
2 tsp
Wildly organic coconut vinegar
6 tbsp
Wildly organic olive oil
1/4 cup
Wildly organic soaked & dried pecans