Fennel and Orange Salad

It couldn't get any easier and any more refreshing than this! Now, really, you should eat local, but in the heat of the summer, when it feels like the Tropics, I think an occasional orange here and there is just fine.

Ingredients-
I Fennel bulb
1 Orange
Organic cold pressed extra virgin olive oil
Salt
Black pepper

Chop off the ends of the fennel bulb and discard. (If you bought one with the fronds still attached, you can keep those for later.) Chop fennel into long, think slices and put in a bowl. Now, take your orange and cut the round tips off of both sides(where the stem attaches). Now you can sit your orange up and it won't roll around. Carefully trim off all of the outside. Don't leave any of the white pith on the orange. Then, slice around the middle, so you just have this square "core" remaining. Squeeze the juice from the core into the bowl and discard. (It will be full of pith.) Take the remaining juicy orange segments and slice thinly. Add to the fennel. Drizzle with olive oil, salt and pepper, and combine. This salad actually benefits from a few minutes of marinating before you serve it. The anisey crunch of the fennel, the juicy sweet orange, the richness or the olive oil and the bite of the pepper together create a wonderful combination- yum!