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- 2 fennel bulbs
- 2 clementines
- 1 blood orange
- 1 sprig mint, torn in small pieces
- 1 dash red pepper flakes
- 1/2 cup oil cured olives, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Trim fennel bulbs to remove stalks, fronds and any course outer leaves. Slice bulbs in half lengthwise, then slice crosswise. Supreme clementines and blood orange.
- Place fennel, citrus, chopped olives, pepper flakes, olive oil, lemon juice and mint in large bowl Toss to combine and serve.
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