Thanksgiving salad

NANA’S ORANGE, FENNEL AND OLIVE SALAD WITH MARINATED FETA

thanksgiving salad tll 1109MARINATED FETA:
1 pound block feta cheese
1 cup extra-virgin olive oil
1/4 cup roughly chopped or torn fresh basil
1/2 teaspoon black pepper 

SALAD:
2 cups sliced fennel (halved lengthwise, cored and thinly sliced lengthwise with a sharp knife)
3/4 cup chopped feathery fennel fronds
1 3/4 cups pitted whole Italian oiled-cured black olives (substitute Kalamata if desired)
8 navel oranges, divided use
6 blood oranges or ruby red grapefruit
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper

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