freshly ground black pepper
200g-250g fennel bulb, trimmed and thinly sliced (about 150g prepped)
1 large naval orange, peeled and thinly sliced into rounds (collect any excess juice)
2 tbsp Pitted Kalamata
1 tbsp 1.34 Balsamic Vinegar
Optional – handful fennel fronds
Toss the prepared fennel with 1 tbsp of the orange juice to prevent it from turning brown.
Arrange the fennel and orange slices in rough layers on a large, flat serving plate. Scatter over the olives
Whisk together the balsamic and extra virgin olive oil and drizzle over the salad. Garnish with any reserved fennel fronds and/or dill fronds and a grind of freshly ground pepper. Serve soon after making.