Here we have a beautiful winter salad. Now is the seasan for blood oranges from Sicily. The season is short, so use it. I recommend Taggiasca olives from Tuscany, as they are mild and delicate. At the beginning I used green olives with almonds which was nice too, but switched on the second plate to my favorite olives Taggiasca, much more finesse. Optional you can also add some radicchio leaves, as I had some leftover.
2 fennel bulbs
3 blood oranges
olives pitted (Taggiasca and/or green olives with almonds)
1 red onion(Tropea)
1 tbsp white vinegar
7-8 tbsp olive oil
Thinly slice the fennel with a mandoline in a salad bowl. Then add a red onion in thin stripes.
Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Cut away the orange slices. Transfer any juices that have accumulated on work surface or plate to the salad bowl
Add vinegar, lemon juice and olive oil to the fennel slices and combine. Of course also salt&black pepper.
Put on plates and add orange slices, olives and fennel green/ fronds on top