4 blood oranges or navel oranges
1 medium fennel bulb, trimmed and shaved using a mandolin, or finely sliced
2 Tbs finely minced young fennel leaves
3 Tbs chopped walnuts
2 Tbs good virgin olive oil
Salt and pepper
Cos lettuce leaves to serve
Cut the top and bottom off the oranges exposing the flesh and p[lace on a board. With a sharp knife cut the skin and pith from the orange from top to bottom following the orange shape to expose the flesh. Then either cut segments from the orange between the fillaments, or thinly slice into rounds and arrange in a serving bowl.
Sprinkle the sliced fennel and leaves and walnuts over the oranges and drizzle with olive oil and season with salt and pepper.
Let stand covered at room temperature for several hours, basting with the juice and oil.
Serve on a bed of lettuce leaves.
From "Truly Italian" by Ursula Ferrigno, Mitchell Beazley publisher.