Makes 4 servings
3 large navel oranges 2 medium fennel bulbs, leaves and root end trimmed 1/2 cup dried, cured black olives 3 Tbsp olive oil Salt and pepper to taste 1. Peel oranges, remove white pith; slice and arrange on a platter. 2. Cut fennel bulbs in half lengthwise and then into strips. 3. Distribute the fennel and olives over the oranges. 4. Drizzle with olive oil, and sprinkle with salt and pepper. Toss gently; serve.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
