Using a sharp knife, carefully peel the oranges, removing all the white pith. Cut along the membranes to release the orange segments. Collect the segments in a bowl, removing any seeds, and set them aside.
Trim the fennel bulb, removing the tough outer layer. Cut off the stalks and reserve some fronds for garnish. Slice the fennel bulb very thinly using a sharp knife or a mandoline slicer.
In a separate bowl, whisk together the extra-virgin olive oil, freshly squeezed orange juice, freshly squeezed lemon juice, honey (or maple syrup), salt, and black pepper to create the zesty dressing.
Combine the orange segments and sliced fennel in a serving bowl.
Drizzle the dressing over the salad, gently tossing the ingredients to ensure they are evenly coated with the dressing.
Taste the salad and adjust the seasoning or sweetness to your preference by adding more lemon juice, maple syrup, salt, or black pepper if needed.
Garnish the Orange and Fennel Salad with fresh fennel fronds or other herbs for added aroma and presentation.
Serve the salad immediately as a refreshing appetizer or side dish to complement various meals.
