Take...

2 oranges, peeled and thinly sliced
2 small to medium fennel bulbs, thinly sliced
¼ red onion, thinly sliced
¼ cup (60ml) extra virgin olive oil
2 tablespoonfuls (30ml) balsamic vinegar
½ head of butterhead lettuce
Salt and pepper to taste

then...

1 cut the fennel bulbs in half vertically and cut off the tip of the base.

2 Cut around the V-shaped heart and it will pop out. Discard.

3 Thinly slice the bulb horizontally.

4 Arrange the lettuce on plates. Put two pieces of fennel on each plate. Add orange and onion. Whisk oil and vinegar together with salt and pepper.

5 Drizzle with dressing and serve.

6 Serves 4