1 Peel the oranges with a sharp knife, removing all the white skin. Then cut out segments, cutting inside the separating skins. Cut the segments in half if desired. Catch any juice.
2 Wash and trim the fennel and cut in half lengthwise. Cut out the stalk and dice finely. Reserve a few of the fennel leaves. Peel the onion and cut into rings.
3 Put the orange pieces into a bowl with the fennel and onion rings. Mix the olive oil with the orange juice, rosemary and a little pepper and mix with the salad.
4 Serve in bowls sprinkled with a few fennel leaves.