Insalata di finocchi e arance/ Fennel and Orange Salad

• 2 each fennel bulbs
• 3 each oranges
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1 tbsp pinenuts (optional)

1. Clean and slice fennel and oranges.
2. Add olive oil, vinegar, salt to taste.
3. Serve on a bed of arugula and top with pine nuts.

fennel bulbs, oranges, extra virgin olive oil, balsamic vinegar, pinenuts

Taken from cookpad.com/us/recipes/366240-insalata-di-finocchi-e-arance-fennel-and-orange-salad (may not work)