Fennel Salad with Oranges (Insalata d’Arance)
Ingredients:
2-3 large navel oranges (if in season, add blood oranges for added color)
1 small fennel bulb sliced, save fronds from the top
1 small red onion or shallot sliced (amount depends on your taste, I make equal amounts of fennel onions)
Fresh black pepper
Directions:
• Peel oranges, getting skin and much of the pith removed as you can.
• Separate oranges into segments, or slice into rounds or chop into bite sized pieces.
• In a large bowl, mix the sliced fennel, onions, oranges, black pepper.
• Chop the fronds and mix into salad, if salad appears dry, squeeze one whole orange.