Sicilian Fennel and Orange Salad with Red Onion and Mint
- 20 oil-cured black olives
- 16 small fresh mint leaves
- 1 large fennel bulb
- 3 tablespoons extra-virgin olive oil
- ½ cup red onion
- 2 navel oranges or blood oranges
Cut peel and pith from oranges. Cut between membranes to release segments. Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.