Orange & Fennel Salad
2-3 oranges peeled, pits removed and cut into thin slices
2 bulbs of fennel, washed and sliced thin
3 tablespoons Extra Virgin first-cold pressed olive oil
Sea salt to taste
Parsley for garnishing
Peel, slice into very thin discs and then cut them in half (so they are half circles), and arrange the orange slices on a serving platter. Wash the fennel. Slice into thin slices and layer over the oranges. Continue layering between oranges and fennel drizzling the olive oil and a little sea salt each time. Garnish with fresh chopped parsley and serve at room temp.
*Recipe courtesy of Cooking Vacations.*