Fennel Salad with Orange and Onions
Peel the onion and cut into thin strips. Peel around the orange sections with a sharp knife, so that no white skin is more visible. Then cut the fruit into slices. Brush the fennel, rinse, cut into quarters, cut out the stalk and slice the fennel finely. Rinse the mint, shake dry and chop finely.
For dressing, whisk the oil with the vinegar and honey, season with a little salt and pepper. Combine the onions, oranges, fennel, mint and olives and toss with the dressing. If possible let infuse at least 30 minutes. Then taste and serve.