Peel the oranges with a knife—careful to remove all of the pith.

Slice each orange into rounds along the equator and remove any seeds that pop out.

Remove the fennel stalks and cut the remaining bulb into thin slices, keeping all the rings intact.

Layer the orange slices and fennel slices around a plate, alternating slices.

Put a handful of sprouts in the center of the plate, drizzle with olive oil and top with a flaky sea salt.

Garnish with chopped fennel fronds and enjoy!