SALAD: Tomato Fennel Salad

1 ½ lbs. ripe Tomatoes
1 small Fennel bulb
2 Tbsp. Grapes & Olives On Tap Blood Orange Olive Oil
2 Tbsp. fresh Orange Juice
1 Tbsp. Grapes & Olives On Tap Chocolate Balsamic Vinegar
1 tsp. Salt
½ tsp. Black Pepper, freshly ground
Zest of 1 small Orange

Core tomatoes and cut into wedges. Remove top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise. Toss the tomatoes and fennel in a bowl with Blood Orange Olive Oil, orange juice, Chocolate Balsamic Vinegar, salt, pepper and orange zest. Garnish with 2 Tbsp. chopped fennel fronds. Season to taste. Serve.