Orange and Fennel Salad - Recipe Fund

Ingredients

• 3-4 oranges (navel, Valencia, or blood oranges), peeled and segmented
• 1 large fennel bulb, thinly sliced (reserve some fronds for garnish)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon maple syrup (adjust sweetness to your preference)
• Pinch of salt and black pepper, to taste
• Fresh fennel fronds or other herbs (such as dill or mint), for garnish