1 large fennel bulb, sliced into pieces
2 oranges, peeled, cut in half and then sliced (save the juice for the dressing)
1 part Trio Carmel Hojiblanca EVOO, 1 part Trio Carmel Basil Olive Oil, 1 part Trio Carmel Champagne Vinegar
Place the above dressing ingredients in a jar and add the juice from the oranges. Shake to mix together.
Place the fennel and orange pieces on a large plate. Drizzle with the dressing.