Instructions
Thinly slice grey squash, cutting on angle. Slice fennel and red onion into thin rounds. Peel orange, then using julienne peeler, cut orange peel into thin strips. Arrange squash, fennel, onion and orange peel on serving platter. In a small bowl, mix salt, pepper, olive oil, vinegar, and the juice from the orange. Pour over salad to thoroughly coat all ingredients. Garnish with goat cheese and fennel leaves.