Huzzah--Blood Oranges!

I finally picked up my first blood oranges of the season at Chelsea Market yesterday, and decided to throw together a quick salad for last night's impromptu dinner party. Oh...how I'd missed you, my little loves...

Blood Orange & Fennel Salad
• 2 blood oranges
• 1/2 fennel bulb
• 1/2 small red onion
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• sea salt & pepper to taste

Peel, halve, and slice the blood oranges crosswise. Remove the tough core from the fennel, then thinly slice. Slice the red onion into thin strips. Toss everything with the remaining ingredients, and serve!

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