Salad of oranges, fennel and black olives

Orange, fennel, and black olive salad is a fresh and modern side dish that revives the classic salad by focusing on a sophistication given by unusual but perfectly working pairings!

Ingredients:
– Fennel 2
– Large oranges – 2
– Congedi black olives
– Onions 1
– Orange juice 1 tablespoon
– Lemon juice 2 tablespoons
– Congedi extra virgin olive oil (EVO) 4 tablespoons
– Fresh mint – q.b.
– Salt.

Preparation:
Take the onion, chop it as finely as possible and transfer it inside a bowl filled with very cold water.Now take the fennel, cut it in half, remove the tougher middle part and the fibrous outer part and chop it finely. Take the oranges, remove the top and bottom caps and set them aside. Lay the orange on one of the two bases you just created and cut the peel with a knife, trying to follow the shape of the citrus fruit. Carve the orange segments at this point, cutting them raw, that is, without the peel, and set them aside. Combine the fennel, orange segments and onion in a large bowl. At this point prepare the salad dressing: in a bowl bring together theCongedi extra virgin olive oil, a few drops of orange juice that you will obtain by squeezing the caps set aside, the lemon juice and the salt. Emulsify the ingredients by whisking them with a fork. Then add some mint leaves to the fennel, the vinaigrette and mix. Add two generous tablespoons of Congedi black olives and toss to combine. Serve the fennel salad as an accompaniment or appetizer.