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Orange Salad

large Navel or blood oranges

fennel

black olives, pitted

long red onion or green onions

mint leaves, torne

 Orange salad

extra virgin olive oil

orange juice

salt, plus more to taste

black pepper

 Dressing

Peel the oranges and remove skin and pith (the white part), then slice them  into  thick rounds , half rounds or segments, and de-seed. Use a chopping board and a sharp knife to cut them gently without breaking them apart. You want a nice, and clean cut.

Arrange the orange slices on a serving plate and gently mix with sliced fennel and onion. Scatter with olives.

Shake the orange dressing ingredients in a jar with a lid or whisk until well combined and emulsified.

Pour the dressing all over the salad, garnish with mint leaves, and serve (or chill for a couple of hours before serving).