Fennel & orange salad

Fennel bulbs, discard leaves, stalks & root tip, thinly sliced crosswise	2
Oranges, sectioned	4
Lemon, juiced	1
Olive oil, extra-virgin	2 tablespoons
Salt
Pepper, freshly ground

1. Combine the fennel and orange in a bowl. 
2. Stir in the juice and oil, and salt and pepper to taste. 
3. Cover, and refrigerate for at least 20 minutes, or until ready to serve.

Recipe from Moosehead Restaurant Cooks At Home.