Fennel and Orange Salad

May I present: the perfect, refreshing (very easy) winter antipasto:

2 fennels

2 oranges

1 red onion

olives

mint

oil, salt, pepper

Slice fennel and onions. Cut the skin of the orange so that only the flesh remains and then cut into thin pieces as well

Put fennel, onion and orange on a plate and garnish with mint, olives, salt, pepper and oil.