Orange and Fennel Salad

Makes 4 servings

3 large navel oranges
2 medium fennel bulbs,
leaves and root end
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
4. Drizzle with olive oil, and sprinkle with
salt and pepper. Toss gently; serve.

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