Fennel and orange light salad

Ingredients:

Serves 4
• 1 medium fennel
• 1 big orange
• Salt
• Villa Magra EVOO

Recipe:

Cut the fennel bulb vertically, cutting through the trimmed shoots.
Scoop out and discard the hard core at the base of the fennel.
Place the halved fennel on a cutting board, flat surface down. Slice it diagonally, making sure to keep as thin as possible. Use a mandolin if you have one.
Peel off the orange with a knife, also removing the internal white skin and cut it into cubes, Transfer the fennel and orange to a bowl, mixing them well. Season with salt to taste and Villa Magra.