Insalata de Finocchio e Arancie

1Trim the fennel bulbs (2 medium) and remove any tough outer layers. Cut the bulbs in half and remove the core. Thinly slice the fennel.

2Peel the oranges (2) and remove the pith. Slice the oranges (2) into thin rounds.

3In a large bowl, combine the sliced fennel, orange rounds, sliced red onion (¼ cup), and pitted black olives (¼ cup).

4In a small bowl, whisk together the extra virgin olive oil (2 tablespoons), fresh lemon juice (1 tablespoon), honey (1 teaspoon), salt, and pepper to make the dressing.

5Drizzle the dressing over the salad ingredients and toss gently to coat.

6Allow the salad to sit for at least 10 minutes to allow the flavors to meld together.

7Serve the salad chilled and enjoy!