Cut off green fronds of fennel and save for later. Remove fibrous core from bulb and thinly slice the remaining white portion, placing in a large serving bowl.

With a small sharp knife, peel and segment oranges and add to bowl.

Squeeze the remaining orange membranes over the salad for added flavour.

Mix in celery and green onions.

Chop up approximately half of remaining green fronds and mix into salad.

Toss with garlic dressing to taste.