- Peel oranges and cut peels into julienne strips.
- Crush garlic clove and thinly slice the fennel bulb.
- Now cut peeled oranges into sections removing the white pith.
- In a large serving bowl, combine oranges, arugula leaves, olives and fennel.
- In a separate small bowl, mix oil, vinegar, garlic and season to taste.
- Drizzle over the salad, toss together to mix well.
- Refrigerate and serve chilled.