Spinach salad with orange and olives

Halve the olives.

Cut the peel thick of the orange and cut the wedges between the membranes.

Collect the juice that runs out of the orange in a salad bowl.

Add the olive oil with some salt and freshly ground black pepper and beat everything into a tied dressing.

Scrape the fennel with a raw vegetable slicer into thin slices.

Mix the spinach, fennel slices, orange slices and the olives through the dressing.