Fennel Orange Vinaigrette

Wash the fennel, cut in half and remove the root end. Dice the fennel. Cut the onion into fine slices. Heat 2 tablespoons of carotene oil in a non-stick pan and sauté the fennel pieces and onion slices with cardamom, 1 pinch of fennel seeds, orange powder, the thyme sprigs, 1 pinch of salt and the bay leaf. Pour the white wine so that the vegetables are covered. Let the white wine boil down completely, then add orange juice and reduce by half. Strain the vegetables through a sieve and squeeze carefully. Add 1 dash of water to the vegetables in the strainer before squeezing – this will give the vegetables even more flavor. Mix 1 tablespoon olive oil and 2 tablespoons carotene oil well with the strained stock. Add basil leaves and lemon zest to the vinaigrette and season with 1 pinch of salt.

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