Blood Orange Salad with Olives, Feta and Fennel and Red Onion

1. Cut skins off a lot of blood oranges.   (squeeze the juice from the peels into a bowl).

2. Cut skins off some navel oranges.  (squeeze the juice from the peels into a bowl).

3. Keeping types of oranges separate, slice into rounds.

4. Thinly slice some red onion (keeping the circular shape)

5. Thinly slice a fennel bulb and toss with some lemon and olive oil to preserve it.

6. Heat some olive oil in a pan and toast some slivered almonds.

7. Pit and finely chop some oil cured olives.

8.  Mince some fresh rosemary.

9. Mix some honey into the reserved orange juice.  Squeeze a little lemon in to get the right sweetness balance.  I added some worshteshire to get more "body".  And some olive oil and shook it up.

To serve, arrange orange slices, onions and fennel to be pleasing to you.  Stacked might be cool...tonight we kind of scattered them.  I spooned a Little of the dressing over the orange, fennel onion arrangement.  Arrange the olive mash to your liking.  Tonight we clumped it around the plate.  Sprinkle the fresh rosemary and maybe some fennel greens for a little garnish and taste.  Sprinkle on the almonds and crumble some feta cheese on top.