Cup of Yum
1. Trim the tough green stalks from 1 medium fennel bulb and reserve some of the fronds for garnish.
2. Slice the fennel bulb in half vertically and cut out the core. Discard. Slice the fennel into paper-thin slices using a sharp chef's knife or Santoku. Transfer to a large bowl.

SEGMENT THE ORANGES:

Cup of Yum
1. Place 2 large oranges on a cutting board and trim the ends exposing the inner segments. Use a sharp paring knife to cut away the peel and pith of the orange, from top to bottom, removing the membrane and exposing the flesh.
2. Cut between each segment on either side of the membrane to free the orange segment.
3. Continue in this manner until you've segmented the oranges. Pick out any seeds and discard them. Transfer the orange segments to the bowl.

ASSEMBLE THE FENNEL ORANGE SALAD:

1. Add the shallot, parsley and kalamata olives to the fennel and orange salad and dress it with 2 tablespoons of Champagne vinaigrette. Taste for seasoning and add another 1-2 tablespoons, if needed.
2. Transfer the salad to a serving bowl and garnish with fennel fronds. Serve.