Ingredients:

2 bulbs fennel
2 bunches arugula
3 oranges
Extra virgin olive oil
1/2 cup chopped green olives
Salt and pepper, to taste

Cooking Recipe:

Using the safety guard on a mandoline, thinly slice the fennel bulbs. Wash and thoroughly dry the arugula. Peel and supreme the oranges. Squeeze orange juice out of remaining orange skins. whisk (beat lightly with a whisking utensil called a whisk, often springy looking) in some olive oil, season with salt and pepper. Set aside. In a large bowl toss together fennel slices, orange slices, arugula and chopped olives. Add orange-olive oil dressing and toss.