Fennel Salad

I know, this sounds like an oddball food, trust me, it's delicious. This is the perfect salad to serve before, during or after a heavy winter dinner of roast, or stews.
Fennel and Orange Salad
Serves 2
1/2 pound fennel bulb, cut thinly
1 large orange, peeled, cut into slices, and quartered
2 tablespoons of sliced black olives
Fennel fronds (optional)
2 tablespoons of extra virgin olive oil
1-2 teaspoons of fresh squeezed lemon juice
salt and pepper to taste
Toss together and enjoy!