Susan from Food Blogga
Makes 4 servings.
2 large cara-cara oranges or naval oranges
1 fennel bulb, thinly sliced
10-12 black and green cured olives, halved (I like Kalamata and Cerignola)
A handful of fresh mint leaves
Coarse sea salt
1 Tbsp quality extra virgin olive oil
Peel oranges, and cut into pinwheels. Arrange orange and fennel slices; drizzle with olive oil; add mint leaves and coarse salt.