1 fennel bulb 1 large seedless orange 2 large shallots Olive oil Sea salt Fresh cracked black pepper
Wash all sand and dirt off the fennel and trim the top. Set the tops aside - cutting a few sprigs for garnish. Shave the bulb as thinly as possible. Cut the orange into wedges, carefully cut away the skin and pith, then slice the orange flesh away from the membranes. Slice the shallots very thin.
Toss the fennel, orange bites, and shallots with a drizzle of olive oil, salt and pepper. Use the best, most buttery olive oil you've got. The taste really comes through, and the right oil can make the fennel shine. Also, don't skimp on the black pepper.