Servings: 4-6

Start to finish: 25 minutes

Ingredients

2 blood oranges

1 fennel bulb, stalks discarded,

bulb halved, cored, and sliced thin

1/4 cup pitted brine-cured black olives, sliced thin

3 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped fresh mint

2 teaspoons lemon juice

Salt and pepper

Directions

Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into 1/2-inch-thick pieces. Combine oranges and any accumulated juices, fennel, olives, oil, mint, and lemon juice in bowl. Season with salt and pepper to taste. Serve.

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