Sicilian Fennel and Orange Salad with Red Onion and Mint
- 2 navel oranges or blood oranges
- ½ cup red onion
- 3 tablespoons extra-virgin olive oil
- 1 large fennel bulb
- 16 small fresh mint leaves
- 20 oil-cured black olives
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.