Instructions: Peel oranges and slice into 1/4 inch wheels. Arrange in overlapping pattern on shallow serving plate or place several slices on individual plates in cylindrical pattern. Using mandolin or sharp knife, cut fennel into paper-thin slices. Place in bowl, add salt to taste, drizzle lightly with olive oil and toss. Place fennel in loose, high mound at center of orange slices. Sprinkle salad with pomegranate seeds. Sprinkle on freshly ground black pepper to taste and another light drizzle of olive oil. Garnish salads with tender fennel or anise fronds. May be made up to 1 hour before serving (in that case pomegranate seeds should be added at the last minute).

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