Tuscan Orange and Fennel Country Salad

3 or 4 medium sized oranges- peeled and sliced--this really depends on preference. Some people prefer chunks-I think slices are nice and that is the way I was taught by relatives in the Tuscan country side (by Arezzo). I think it brings out the juices better.

Salt the oranges and drizzle generously with olive oil. Put aside while you cut the fennel to allow salt to bring out the juices.

Clean and quarter a medium-to-large bulb of fennel and slice it. Toss it with the oranges and season with some more salt, and also pepper at this point.

Drizzle with balsamic vinegar and toss one more time.

This is a very good light salad and can be eaten in any month. I use variations depending on the season and the availability in the States. My family though might call the salad more of a winter salad that reminds them of summer. Sometimes roasting the finocchio gives a different flavour and texture.

I have also used the fennel leaves as garnishes in the States because I like the look and the taste. My family does not really use the leaves much. Also, to change it a bit, sometimes I will add pignoli nuts too. It's a really great little dish, and the oil and balsamic vinegar left in the bowl after the dish is served and eaten can double as a nice vinigrette because of the orange and fennel flavour in the oil and vinegar.

Very handy.

Hope you enjoy this dish.

Lindsay