Fennel and Orange Salad

I made this last night for dinner, along with pasta and pesto. It's one of the recipes from my new Moosewood cookbook. I've heard so much about fennel in the last while, and have wanted to try a recipe with it. I had a bunch of oranges, and realized fennel was relatively inexpensive at the store, so picked some up and tried out the recipe. This recipe is so incredibly simple and inexpensive but so wonderfully refreshing and tasty!! It goes very well with a heavier pasta dish or stew (so says the Moosewood) and I think would go well with a fish dish as well? Here's the recipe:

Ingredients:
2 fennel bulbs
4 navel oranges
2 tbsp olive oil
Juice of 1 lemon
Salt and Pepper to taste.

Directions:
Slice the fronds end and the very bottom off the fennel bulbs and cut them in very thin slices. Section the oranges and cut the sections in half. Put all this into a bowl. Add the olive oil, lemon juice, and season with salt and pepper to taste, and mix it all together. Let sit in the fridge for 20 minutes before serving.

That's it! Super simple. Very tasty.