Fennel, orange and black olive salad

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

1. Combine sliced fennel, oranges and black olives in a salad bowl.
2. Prepare vinaigrette by mixing white balsamic vinegar and olive oil, then season with salt and pepper.
3. Pour the vinaigrette over the salad, toss and serve.