Easy Fennel Salad from the National Museum of Modern and Contemporary Art Restaurant in Rome

Here is a lovely easy salad recently served to me in Rome.
Thinly slice a juice orange. Cut each slice in half and decorate the edge of a plate with these slices curved side out. Then with a Benriner..a japanese type mandolin..a hand slicer that makes paper thin slices easily, slice up a bunch of fennel. Drizzle good olive oil on the plate. Pile the fennel in the middle over the oil. Place a few pieces of grapefruit and orange over the mound. Drizzle thick aged balsamic vinegar..not too much..over the fruit and fennel.
and Voila! a wonderful salad with barely a calorie.