Smoked salmon & blood orange salad
• To a large bowl, add the juice and zest of 2 blood oranges, cider vinegar, mustard and oil. Season with salt and pepper and pour into a serving jug.
• In a large bowl, toss together the salad leaves, fennel, tomatoes and beetroot. Lay slices of blood orange and slithers of smoked salmon over the top and scatter over edible flowers or herbs.
• Drizzle over dressing to serve.