Fennel Orange and Olive Salad
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
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