Shaved Fennel, Blood Orange, and Castelvetrano Olive Salad

For Salad:

• 1 fennel bulb, thinly sliced
• 1 blood orange and 1 navel orange, segmented and juice reserved
• 10 castelvetrano olives
• Mache

For Dressing:

• Olive oil
• Reserved juice
• Citrus vinegar or other light vinegar (such as champagne or pomegranate vinegar)
• Mint, thinly sliced (optional)

To Assemble:

1. Whisk olive oil, reserved juice, salt, pepper, mint, and enough vinegar to reach desired acidity  
2. Toss with salad and serve

Serves 2 as a light appetizer