Fennel, Orange and Olive Salad

Ingredients

• 1 fennel bulb
• 1 large orange
• 12 black olives
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 tablespoon finely chopped red onion
• salt & freshly ground black pepper

Instructions

1. Thinely slice the fennel, reserving the frondy herbs from the top.
2. Arrange the slices on a plate.
3. Slice the bottom of the orange so it will sit firmly on the board, then with a small, sharp knife slice off the rind and pith.
4. Slice off any remaining pith at the top of the orange, then cut into thin slices on the plate with the fennel.
5. Scatter over the olives, olive oil, red onion and the reserved fennel fronds.
6. Season with salt and pepper and serve.