Rinse off the kumquats, cut in halves or quarters, remove any seeds and add to a large bowl.

Remove any dried out or discolored outer portions of the fennel bulb if necessary. Then trim off the top and bottom of the fennel bulbs.

Cut the cleaned fennel bulbs in quarters, then chop into 1-2 inch size pieces and add to the bowl of kumquats. You could also use a mandoline vegetable slicer to thinly shave the fennel into bite sized pieces.

Add the finely chopped red onion (if using) to the bowl.

In a small bowl, whisk together the orange juice and olive oil. Or, you may choose to use your favorite pre-made vinaigrette salad dressing.

Lightly drizzle the dressing on top of the salad and toss gently to coat all ingredients.

Add salt and pepper to taste.

If desired, the herb-like leafy portion of the top of the fennel bulb may be cleaned, chopped and sprinkled on top of the salad.

Chill the salad in a covered container in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator for 2 to 3 days.