Francesco Mazzei's Blood orange salad

Ingredients (2 people) 2 blood oranges 2 whole fennel 20 black olives 20ml Extra Virgin Olive Oil Couple of Dill tops Salt & Pepper

Method

Clean the fennel, cut into julienne and leave in cold watwer for a few minutes. Peel the oranges and cut into segments, ensuring you keep the juice in a bowl for the dressing. Place the fennel on a plate with the orange segments and black olives on top. For the dressing, mix the jus from the orange and add the extra virgin olive oil, salt & pepper and dill tops together and drizzle over the salad.