1 fennel bulb, thinly sliced
2 oranges, peeled and sliced into rounds
1 red onion, sliced into thin rings
Black pepper, freshly ground
1 orange, juiced
2 tablespoons balsamic vinegar
1. Arrange the orange slices on a plate or shallow dish. Place a layer of fennel on top and the add a layer of onion.
2. Mix the orange juice and balsamic vinegar together and drizzle over the salad. Season with black pepper, garnish with fennel fronds.