Fennel Carpaccio with Orange Balsamic Dressing

• 100 g. of thinly sliced raw fennel (As thin as you can go )
• 30 g. of pecan nuts cut into small pieces
• 1/4 an orange cut into small pieces (only flesh)

Dressing

• 100 g. of thinly sliced raw fennel (As thin as you can go )
• 30 g. of pecan nuts cut into small pieces
• 1/4 an orange cut into small pieces (only flesh)
• 2 tbsp freshly squeezed orange juice
• 1 tbsp of sweet balsamic vinegar1/2 tsp of orange zest
• 1 tbsp of olive oil
• sprinkle of cumin powder (taste if you want to add more)