Ingredients

• 2 small oranges (choose from navel oranges, blood oranges or clementine oranges)
  
• White-wine vinegar or orange juice
  
• 1 medium fennel bulb, cored and chopped
  
• 1/2 small red onion, thinly sliced
  
• 1/2 cup small, pitted ripe olives
  
• 1/4 cup olive oil
  
• 1/4 teaspoon pepper
  
• 4 cups torn bibb lettuce, romaine or other greens