1largeFresh fenneltop part cut off and bulb shaved into thin strips
2mediumOrangepeeled and sectioned
1tbspExtra-virgin olive oil
1tbspRed wine vinegar
Instructions
Using a knife or a mandolin slicer shave the bulb of the fennel into thin strips. Slice the oranges to divide flesh sections and add to a bowl with the fennel. Drizzle with olive oil, red wine vinegar, and a pinch of salt and pepper. Toss together and serve.