2 cups freshly squeezed orange juice
2 medium fennel bulbs (about 7 ounces each)
1 large red onion (about 10 ounces)
1 1/2 cups pitted Kalamata olives, drained
6 large California navel oranges (about 12 ounces each)
1 tablespoon minced shallot
1/2 teaspoon grated fresh orange zest
2 tablespoons red wine vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil, plus more for drizzling, optional
Salt and freshly ground black pepper
Be careful near the end of cooking, as this can easily burn if left unattended.
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