Blood Orange and Fennel Salad

This winter salad is as easy as it gets.
Orange and fennel are a tried and true combination.
The acidity of the citrus complements the anise nicely,
while the crunch of the fennel adds
a welcome bit of texture to the salad.

Ingredients:
2 blood oranges
1 fennel bulb
10 mint leaves, torn
10 parsley leaves, torn
3 tablespoons good quality extra-virgin olive oil
16 black olives, pitted

Directions:
Peel the blood oranges, remove the pith, and cut into segments
Cut the fennel bulb into half.
Remove the fronds and the hard core.
Cut into paper-thin slices.
Toss blood orange segments, sliced fennel,
torn mint and parsley leaves, and olives
together with extra virgin olive-oil in a large bowl.
Season to taste with salt and freshly cracked black pepper.