Ingredients and approximate amounts are highlighted throughout the recipe. We recommend using organic and local ingredients. 

Serves 3-4.

1. Peel and slice 3 Cara Cara orange or blood oranges.
2. Slice 1 bulb of fennel thin. Save top for garnish.
3. Pattern a fennel slice followed by an orange slice on a plate or platter.
4. Squeeze a 1/2-full lemon (pulp side up) over fennel and orange slices.
5. Drizzle Extra Virgin Olive Oil over the top as well.
6. Sprinkle sea salt over the top (Maldon is my favorite).
7. Add fennel top on the side to garnish plate.
8. Let rest for 15 minutes and serve.

E  ora di mangiare