Fennel, Olive, & Orange Salad
Serves 6
Ingredients
- 2 medium fennel bulbs, stalks removed
- 2 oranges
- 2 Tbsp. kalamata olives, pitted & slivered
- 2 Tbsp. ricotta salata, crumbled
- 1/4 cup extra virgin olive oil
- 1 Tbsp. lemon juice
- 2 Tbsp. chopped fresh mint
- salt & pepper
Cut fennel in half and remove core. Slice very thin. Remove skin from oranges and cut in eighths. Remove seeds and center white membrane from orange. Cut into small pieces. Combine all ingredients. Let sit for 20 minutes before serving.