Instructions: * Note: We recommend McEvoy Estate Bottled Extra-Virgin Olive Oil.

Peel and break Satsumas into sections. Cut fennel bulb in half from top to bottom. Lay flat side down on cutting board and slice paper thin from top to bottom. Chop 2 tablespoons fennel leaves coarsely. Reserve 1/4 cup olive oil. Fold rest of ingredients gently, except Treviso.

Lay out leaves on eight plates; place salad on leaves. Drizzle remaining olive oil over salad and garnish with sprigs of fennel leaves.

This recipe yields 8 appetizer servings.

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