Clean the fennel, trim the green ends and core it. Then, thinly slice the bulb lengthwise.
Peel the oranges over a large bowl, remove the skin and the pith and save the juices.
Using a sharp knife cut out each individual segment leaving the white membrane behind. Squeeze the juice from the remains of the oranges.*
Lightly crush the shelled walnuts with your hands and add them to the bowl.
Add fennel slices, olives, olive oil, salt, and pepper.
Gently toss all the ingredients together and serve.
If you like, you can add some of the fennel fronds to the salad to give it a colorful touch.
Note: If you feel that your oranges are too sweet, you can add just a tablespoon of lemon juice to balance the flavor.
*You don't squeeze the juice from the slices. You cut out the orange segments, put them into the salad and then squeeze the remaining juice from what is left of the oranges.We call this process "pelare a vivo" so "peel alive"
