Fennel and Orange Salad (Insalata di Finocchi e Agrumi)

Here's a nod to the bright simplicity I discovered during those mountain drives - a salad inspired by that handful of fennel flowers Francesco gifted me. Like those wild herbs growing between ancient stones, this dish carries both medicine and memory:

• Fennel aids digestion and reduces inflammation

• Citrus brings vitamin C and brightens winter days

• Olives offer heart-healthy fats

What you'll need:

• 1-2 fennel bulbs (grab ones with lots of fronds still attached)

• 2 oranges (the sweetest you can find)

• A handful of black or kalamata olives

• Those beautiful fennel fronds

• Optional: thinly sliced red onion

• Optional: slivered almonds

Let's put it together:

1. Rinse the fennel bulb and slice it thinly, including the tops.

2. Peel the oranges and slice them. 

3. Collect in a bowl the sliced fennel and oranges and a handful of black olives. 

4. Dress the salad with your best extra virgin olive oil, salt and pepper.

5. Serve immediately, otherwise it will become quickly watery.