Ingredients
- 1 fennel bulb, thinly sliced (about 2 cups)
- 2 oranges, peeled and sliced
- 50 g (approx. 1/2 cup) black olives, pitted and sliced
For the vinaigrette
- 15 ml (1 tablespoon) white balsamic vinegar
- 45 ml (3 tbsp.) olive oil
- Salt and pepper to taste
Instructions
- Combine sliced fennel, oranges and black olives in a salad bowl.
- Prepare vinaigrette by mixing white balsamic vinegar and olive oil, then season with salt and pepper.
- Pour the vinaigrette over the salad, toss and serve.
