Salad with fennel, red onion and oranges

Put the grill in the center of the oven. Preheat the oven to 200 °C. Cover the baking sheet with parchment paper. Trim the stems of the fennel. Put the onion on a cutting board and cut it in half lengthwise. Remove the core from each half, then cut into slices in the shape of a crescent. Put it on a baking sheet. Cut the onion into half rings, disassemble into feathers. Add to the fennel.

Slice one orange. Add it to the onion and fennel. Drizzle with olive oil. Add salt and pepper. Spread everything evenly on a baking sheet. Bake for 25 to 45 minutes, stirring the vegetables with a spatula every 10 minutes, until caramelized along the edge of the orange slices.

Put the salad on a platter, cool to room temperature. Squeeze the juice of the second orange and add to the salad to taste. Season with olive oil and serve.