Fennel, Orange, and Olive Salad

1 large fennel (anise) bulb

2 large navel oranges, peeled and cut into thin rounds

1/4 c fresh orange juice

1 Tbs lemon juice

1 Tbs extra virgin olive oil

Salt and freshly ground black pepper to taste

1/4 c shredded Gruyere or Swiss cheese

16 oil-cured black olives

Trim the top and the root end of the fennel and cut it into very thin slices. In a mixing bowl combine with the orange slices, orange juice, lemon juice, olive oil, salt, and pepper, and toss to mix. Arrange on a platter or individual salad plates and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives. Serves 4-6.