Ingredients
2 tablespoons fresh orange juice
2 tablespoons red-wine vinegar
3/4 teaspoon salt
3 tablespoons olive oil

1 large fennel bulb
3 large navel oranges
1/4 cup loosely packed fresh mint leaves

Instructions
In a bowl, whisk together all the first four ingredients. Dressing may be made 1 day ahead and chilled, covered.

Trim stalks from fennel and with a mandoline, thinly slice fennel bulb crosswise. With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board, cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch thick slices.

Arrange fennel and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.