Method:

• 1

  Prepare a citronette by dissolving a pinch of salt in the lemon juice. Add the oil and mix well with a fork. Set aside. Wash and clean the fennel, removing the green stalks with the fronds, and slice rather thinly.

• 2

  Peel and segment the orange. Toast the pine nuts gently in a small non-stick pan. Place the sliced fennel, the orange segments and toasted pine nuts in a bowl. Dress with the citronette, mix and allow to rest for at least 15 minutes to enhance the flavour.

• 3

  Spread the slices of bread with the soft cheese, covering them entirely. Place some fennel and orange salad on each slice and garnish with a few mint leaves. Cut into triangles and serve.