Fennel-Orange Salsa

Directions

• Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Finely chop oranges; add to bowl with reserved juices.
• Add remaining ingredients; toss to coat. Refrigerate, covered, until serving.