Fennel and Orange Salad

2 fennel bulbs (2 lbs), washed and core removed. Sliced ~1/8 inch thin

3 large oranges, peeled, segmented or quartered and cut into 1/4 inch pieces (save any juice that escapes)

1/2 cup mild black olives, sliced

1/4 cup fresh mint, chopped

2 tablespoons fresh lemon juice

1/4 cup extra virgin olive oil

Salt and pepper

Add fennel, oranges, black olives, mint to a large mixing bowl and toss well to combine. In a small bowl, mix the lemon juice, any remaining orange juice, salt and pepper. Add to the fennel mixture and toss to combine. Check for seasonings. Serve! Can be refrigerated for a couple of days. Serves 4-6.

Adapted from Best American Side Dishes