Fennel and Orange Salad
4 small fennel bulbs, or 2 big ones
4 tablespoons of olive oil
1/2 tsp of coarse salt
10 black olives
2 tablespoons apple cider vinegar
Peel the lemon and one of the oranges. Separate the fruit into segments and retain the juice. Squeeze the second orange.
Remove the stalk and greenery from the fennel bulb. Cut the bulb lengthways into narrow strips. Warm the orange and lemon juice in a skillet with 2 tablespoons of the olive oil. Add the fennel and season with salt and pepper. Add the lemon and orange segments and cook briefly. Remove the fennel and the fruit from the skillet, pour the juice from the skillet into a container and mix with the vinegar.
Finely chop the fennel greens, add half to the liquids with the remaining olive oil and stir. Arrange the slices of fennel with the fruits on plates and pour the sauce over the top. Stone the olives and use, together with the remaining green parts of the fennel, to garnish the dish.