Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.