Fennel and Orange Salad

So simple. So delicious. Serves four as a side, two if you are using as a main part of your meal (under a nice piece of grilled fish, for instance).

Fennel and Orange Salad

1 bulb fennel
1 orange, sectioned and roughly chopped
2 tsp extra virgin olive oil
salt and pepper to taste

• Cut off tops of fennel bulb, reserving about 2 Tbsp of the fronds (little leaves). Depending on the freshness of your fennel bulb, you may want to use a vegetable peeler to trim off just the very outermost upper layer. Cut the bulb in half, then slice the fennel very, VERY thinly.
• Combine sliced fennel, fronds, and orange. (Also, when you section the orange, be sure to squeeze the juice from the membrane over the bowl.)
• Season generously with salt and pepper and enjoy!