Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Large  fennel (anise) bulb
  2              Large  navel oranges -- peeled and cut into
                        this rounds
     1/4           Cup  fresh orange juice
  1         Tablespoon  lemon juice
  1         Tablespoon  extra virgin olive oil
                        salt and freshly ground black pepper to
                        taste
     1/4           Cup  shredded Gruyere or Swiss cheese
  16                    oil cured black olives

Preparation:

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 plate and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives.

Nutritional Information:

47 Calories (kcal); 2g Total Fat; (41% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium