| 5 |
ea |
oranges, medium |
peel and segment, or slice thinly |
| 1 |
ea |
fennel bulb, medium |
trim, halve and slice thinly |
| 1 |
ea |
red onion, small |
peel, halve and slice thinly |
| 10 |
ea |
oil cured black olives |
pit and chop coarsely |
| 1/4 1 |
c t - - |
olive oil, extra virgin white balsamic vinegar salt to taste black pepper to taste |
combine with above ingredients in suitable bowl and toss gently |
| 1/4 |
c |
basil leaves (8 med) |
slice thinly |
| |||