Ingredients
3 fennel bulbs, cut into 1-inch wedges
4 navel oranges, 3 cut into 1-inch wedges, 1 halved
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
Preparation
Arrange fennel and orange wedges on serving platters. Squeeze orange halves over salad, and drizzle with oil. Season with salt and pepper.
