Insalata di San Giuseppe Agrumi e Finocchi

1.Begin by preparing the fennel. Trim the tops and bottoms of the fennel bulbs, then slice them thinly using a sharp knife or mandoline. Place the sliced fennel in a large mixing bowl.

2.Next, segment the oranges. Cut off the top and bottom of each orange, then carefully slice away the peel and pith. Hold the orange over a bowl to catch any juices, and cut between the membranes to release the segments. Add the orange segments to the bowl with the fennel.

3.Add the pitted Taggiasca olives to the bowl, mixing gently to combine with the fennel and oranges.

4.In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, salt, and black pepper to create the vinaigrette. Taste and adjust seasoning as needed.

5.Drizzle the vinaigrette over the fennel, orange, and olive mixture. Toss gently to ensure everything is well coated with the dressing.

6.Finally, sprinkle the chopped fresh mint leaves over the salad and give it one last gentle toss to incorporate the mint.