Ingredients

• 1 teaspoon finely grated orange zest
• 1 tablespoon fresh orange juice
• 2 teaspoons fresh lemon juice
• 2 tablespoons olive oil, plus more for drizzling
• Kosher salt, freshly ground pepper
• 1 1/2 pound honeydew melon, rind and seeds removed, shaved on a mandoline
• 1/2 fennel bulb, shaved on a mandoline, plus 2 tablespoons coarsely chopped fennel fronds
• 1/4 cup brined green olives, such as Castelvetrano, pitted, very coarsely chopped

Instructions

1. Whisk orange juice, lemon juice, and 2 tablespoons oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat.
2. Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.