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  Fennel, Orange and Olive Salad

1 large fennel bulb
2 large navel oranges, peeled and cut into thin rounds
1/4 cup fresh orange juice
1 Tbs lemon juice
1 Tbs extra virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup shredded Gruyere or Swiss cheese
16 oil-cured black olives

Trim the top and the root end of the fennel and cut it into very thin slices. In a mixing bowl combine with the orange slices, orange juice, lemon juice, olive oil, salt, and pepper, and toss to mix. Arrange on a platter or individual salad plated and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives.

Yield: 4 to 6 Servings