Sicilian Fennel Salad

Sicilian Fennel Salad

1

3 blood or navel oranges

1/4 cup olive oil

1 tablespoon balsamic vinegar

Salt

Freshly ground black pepper

2 bunches trimmed arugula

2 medium fennel bulbs, cored, halved and trimmed

1/4 cup oil-cured black olives

1. Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.

2. Mix together olive oil and vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.

3. Tear arugula into large pieces and arrange in the salad bowl.

4. Slice fennel bulbs into long strips.

5. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.