Method:

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.

Divide between four shallow bowls and serve.