Ingredients
2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds
3 navel oranges
3/4 cup pitted kalamata olives, halved
1 tablespoon sherry-wine vinegar
1 teaspoon shallot, minced
3 tablespoons extra-virgin olive oil
Pinch of coarse salt
Pinch of freshly ground pepper
Preparation
Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
