Cook's notes:
- Be sure to serve this cold. To speed prep time, chill the ingredients in refrigerator before preparing.
- Use a mandoline on its thinnest adjustment to prepare the fennel and onions. If you don't have a mandoline, cut the vegetables as thin as you possibly can with a very sharp knife.
- If you cover this tightly and refrigerate it, it will keep well for up to 2 days.

Directions:
Shave the bulb of the fennel or cut into very thin strips. Reserve a handful of the fennel fronds and snip into tiny pieces with scissors. Shave the onion or cut into very thin strips. Peel the oranges, seed them, section them, and cut the sections in half.

Combine the shaved fennel, red onion, olive oil, and salt in a medium bowl and toss with a fork. Add the oranges and stir gently. Cover and chill until cold (unless the ingredients are very cold to begin with).

Just before serving, toss in the the snipped, feathery fronds from the fennel. Top each serving with a few grinds of black pepper.