Wash the fennel. Cut it in half or in quarters and put them in a large salad bowl. You can also cut it in rings or slices if you prefer.
Using a sharp knife, slice off the edges of the oranges and cut off the peel. Gently cut them in wheels or supremes and add them to the bowl.
Wash the mint. Roughly chop the leaves and add them to the fennel. Save some for decoration.
To prepare the dressing, juice an orange. Add the olive oil, honey, vinegar. Whisk to combine. Season with salt and pepper.
Pour the dressing over the salad and toss. Serve right away or store in the fridge until serving.