Fennel & Orange Salad

• Bulb fennel (same weight as, or heavier than, the orange)
• Blood or Cara Cara orange (same weight as, or lighter than, the fennel)
• Olive oil
• Salt

Wash the fennel. Peel or remove the outer layer if blemished or very tough. Remove the core and slice the fennel thinly. Wash the orange. Peel the orange and remove as much of the pith as possible. Separate the orange into segments.

Divide the fennel and orange between two plates. Sprinkle about 1/2 tablespoon olive oil each salad. Grind on salt to taste.

Serves 2