For the orange dressing:
1 orange, juiced
1 teaspoon orange zest
1 tablespoon flax oil
1 teaspoon poppy seeds
¼ teaspoon Spike seasoning

For the salad:
2 apples, diced
1 medium fennel bulb, sliced in thin strips
¼ small red onion, sliced in thin strips
1 bunch arugula, broken
12 Nasturtium blossoms

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