Fennel: Reserve any nice fronds, then trim clean the stalks and base. Cut the fennel bulb into thin slices and spread out on individual plates or a large serving platter.
Oranges: Cut about ½-inch off each end, then set the orange on its new flat base. Carefully following the contour of the orange, cut the skin off, including the white pith. Slice the orange into ¼-inch thick rounds and arrange over the fennel.
Serve: Drizzle with olive oil, season with salt and pepper, and sprinkle with fennel fronds. Enjoy immediately.
Notes
Popular Additions: Black olives, red onions, capers, sliced or crushed nuts such as walnuts, hazelnuts or toasted almonds. Or try with radicchio, either raw or slightly sautéed with salt.