1 medium fennel bulb, cut into 1/4 inch slices (next time I will grate the fennel)
2 oranges, peeled, quartered, and cut into 1/4 slices
1/4 kalamata olives, pitted and halved
2 tbsp chopped fresh parsley
2 tbsp olive oil
1 tbsp fresh lemon juice
Salt and freshly ground black pepper
Boston lettuce leaves
1/4 cup toasted pine nuts
Combine the fennel, oranges, olives and parsley. Set aside.
Whisk together the oil, lemon juice, sugar, and salt and pepper to taste.
Pour the dressing over the salad and toss to combine.
Arrange a layer of lettuce leaves on a serving platter. Spoon the salad on top and sprinkle with pine nuts.