Sicilian Citrus Salad

4 blood, cara cara, and navel oranges
2 medium fennel bulbs, cored, halved, and trimmed
1/2 red onion, julienned
1/4 cup oil-cured black olives
1/4 cup Vera Jane's Extra-Virgin Olive Oil
1 Tbsp red wine vinegar
Salt and pepper to taste
Fresh mint for garnish

Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Shave or thinly sliced the fennel and red onion. Place the orange slices on a platter and strew the shaved fennel, red onion, and olives over the top.
When ready to serve, whisk together olive oil and red wine vinegar in a small bowl and season to taste with salt and freshly ground black pepper. Drizzle vinaigrette over platter and season again with salt and pepper and a showering of fresh mint.

Makes 4 servings

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