Peel the oranges removing as much pith as possible then segment them over a bowl to catch the juices.
Trim the fennel reserving the fronds and cut into thin strips. Place the orange segments fennel and onion into a bowl add the washed spinach leaves and chopped fennel fronds toss together.
Whisk the olive oil and reserved orange juice with a little seasoning add to the salad. Toss again then scatter over the chopped parsley.
Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.