Re: Fennel salad

One fennel head thinly sliced 2 naval oranges segmented (squeeze the excess juice from left over oranges into the salad) Some thinly sliced red onion A little bit of lemon juice 1 Tablespoon red wine vinegar Salt and pepper. Let all of the above sit for a bit in the fridge so the acids can "cook" the onion a bit. Add a tablespoon of olive oil before serving

Thank you Sarah!:)