1 bulb fennel cut in half and thinly sliced across
½ Vidalia or sweet onion halved and cut thinly across
4 sprigs fresh parsley chopped
1 whole Orange – peeled with a knife cut into segments between the pith/veins
Combine ingredients with 2 tbsp. olive oil and the juice of 1 orange
Season with salt and pepper,
Top with fresh parsley.