Fennel and Chorizo salad

Ingredients
1 large fennel bulb
1 lemon
2 cherizo, sliced
1 bunch celery
80g pistachios, chopped

DRESSING
1 chorizo
1 orange, juice and zest
2 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper

Method

1. Peel the chorizo of skin, cut into small pieces and cook in a fry pan until the oil runs out of the sausage. Drain on paper
2. Cool the sausage for 5 minutes and mix with the orange juice and zest, vinegar, oil and taste. Season with salt and pepper
3. slice the fennel bulb and place in cold water in the refrigerator to crisp. Peel the skin and pith of the oranges and with a sharp knife cut out the orange segments
4. Drain and dry the fennel slices and mix with the avocado and celery. Pour over the dressing and garnish with the pistachios