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Ingredients (serves 4) 5 teaspoons extra-virgin olive oil 4 teaspoons fresh Chilean lemon juice 2 Chilean oranges, peeled and cut into 1/2 inch pieces 1 fennel bulb, tops discarded, halved + sliced thin 1/4 pitted black olives, sliced 3 tablespoons fresh mint, minced salt and pepper
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Method
Whisk together the oil, lemon juice, salt and pepper to taste.
Spread the fennel out on a platter.
Top with orange slices and then sprinkle with mint and olives.
Drizzle dressing over entire salad.
Serve immediately.
