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Recipe Instructions:

4 small blood oranges
2 fennel bulbs
A handful of good quality olives, green or black
4 tablespoons extra virgin olive oil
Pinch Sea salt

Peel and slice the oranges into small segments, removing the membrane when you come across it. Reserve half an orange to use for the dressing. Slice the fennel, ideally with a mandolin, or as thinly as you can. Reserve some of the green fennel tops for garnish.
Toss the fennel, orange slices and olives in a bowl together.
In a small separate bowl, combine the juice of half an orange, the extra virgin olive oil and salt and whisk to form an emulsion. Dress the salad with this mixture and garnish with some fennel tops.