Orange and Fennel Salad

Simple doesn’t even begin to describe this salad and yet its importance to our digestion could not be over-stated. Fennel is the eighth, ninth and tenth wonder of the world when it comes to aiding in digestion. This salad is the perfect finish to a feast.

Makes 2-3 servings

Ingredient List:

• 1 fennel bulb, fronds removed
• 2 navel oranges, peeled, pith removed, sliced into thin sections
• ¼ cup oil-cured black olives, pitted, coarsely chopped
• 2 cups baby arugula
• 2 tablespoons extra virgin olive oil
• Sea salt
• Cracked black pepper

Step By Step Instructions:

Slice the fennel bulb in half and cut into thin slices, lengthwise. Peel and section oranges. Mix with fennel and toss in olives and arugula. Dress with olive oil and a generous pinch of salt and pepper to taste. Serve at room temperature or chilled.