4 oranges, skin and pith removed
3 baby fennel
1 small red onion, very thinly sliced
1 cup kalamata olives
1/3 cup extra-virgin olive oil
1 tbsp honey
sea salt flakes and white pepper
¼ cup small flat-leaf parsley leaves
1 Using a small sharp knife, remove wedges from oranges over a bowl to catch juices. Place wedges into a large bowl.
2 Using a mandolin or sharp knife, shave fennel into very thin slices and add to orange with onion and olives. Reserve a few fennel sprigs to serve. Toss until well combined.
3 Whisk oil, ¼ cup reserved orange juice, honey, salt and pepper in a jug. Add to salad just before serving. Toss until combined. Sprinkle with parsley leaves and fennel sprigs and serve.