Peel the oranges with a knife, cut into halves and remove the white pith.
Cut into slices.
Wash and drain the fennel bulbs and slice in half lengthwise.
Remove the inner core and slice thinly.
Peel the spring onions and slice into thin rings.
Wash the rosemary and dry with kitchen paper. Remove the leaves and chop finely.
Put all the ingredients into a bowl with a pinch of salt and a twist of pepper.
Drizzle the salad with P.D.O. Garda oil and toss gently.
Your fennel and orange salad is ready. Enjoy!