5 clementine oranges
½ cup sliced fennel bulb
¼ cup extra virgin olive oil
¼ cup aged balsamic vinegar
Gently peel the oranges carefully removing the pith. Separate the slices and place in a shallow bowl. Cut the fennel bulb in half and slice in whatever form you desire and add to the orange slices. Whisk together the olive oil and vinegar and drizzle over salad. Refrigerate until ready to serve.
This lovely salad is delicious as is or served atop a bed of arugula or mixed greens.