Fennel Salad with Oranges and Olives - Ellie Krieger

Ingredients

• 4 blood oranges (may substitute 3 Cara Cara or other navel oranges)
• 2 medium fennel bulbs, cored and thinly sliced, plus a few fronds reserved for garnish
• 1/2 cup pitted black olives, such as Kalamata or Sicilian cured olives, cut in half
• 1/4 cup thinly sliced red onion
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper