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Fennel, Olive, & Orange Salad

From Our Kitchen


2 medium fennel bulbs, stalks removed
2 oranges
2 Tbsp. kalamata olives, pitted & slivered
2 Tbsp. ricotta salata, crumbled
ΒΌ cup extra virgin olive oil
1 Tbsp. lemon juice
2 Tbsp. chopped fresh mint
salt & pepper


Cut fennel in half and remove core. Slice very thin. Remove skin from oranges and cut in eighths. Remove seeds and center white membrane from orange. Cut into small pieces. Combine all ingredients. Let sit for 20 minutes before serving.

Serves 6