Cut off the stems, fronds and bottom of 1 medium fennel then slice the bulb in half. Use a mandolin or sharp knife to thinly slice both halves and transfer to a medium mixing bowl.
Peel 2 medium oranges, halving one orange to set aside for the dressing. Use a sharp knife and cut 1½ oranges into horizontal slices then add to the fennel.
Cut 1 small apple into bite size pieces, removing core and pips and add to the fennel.
Halve and then thinly slice 1 small red onion and add to the bowl, also adding 30 g black olives and 20 g raisins.
Dressing
Juice the half orange to obtain roughly 2 tablespoons of juice. Then add to a blender with 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons orange juice, ½ teaspoon salt and blend to a creamy emulsion.
Pour dressing over the salad and mix well till the salad is properly coated. Garnish with ⅛ teaspoon black pepper and 1 teaspoon lemon zest and serve.
Notes
Fennel stems and fronds - do not discard and they can be sliced for extra garnish or used in other recipes.Salt - adjust for flavour after tasting the dressed salad, this is important if adding any seafood extras which may already contain salt.Make ahead - for best results, cover the salad and set aside or chill for 30 mins for the flavours to develop.Storing leftovers - in a sealed container and keep in the fridge for up to 24 hours. It's not suitable for freezing.