fennel and blood orange salad

prep time:  tbd
servings:  4

ingredients:
2 fennel bulbs - shaved thinly on a mandolin or with a vegetable peeler
1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)
3 tablespoons cilantro leaves
4 blood oranges - skin and pith discarded, cut into thin circles
3 tablespoons extra-virgin olive oil
coarse salt
freshly ground black pepper

steps:
1.  toss everything together and season to taste with salt and pepper.

note:  don't let this sit too long before serving or the fennel will lose its nice crunch

- goop, march 2009