Blood Orange Relish

i found this on foodtv.com & it was a big hit so wanted to share this:

Blood Orange Relish:
2 blood or navel oranges
1 small fennel bulb, trimmed, halved and cored
1/2 Granny Smith apple, diced small, about 1/2 cup
1/4 cup roughly chopped flat-leaf parsley leaves (i substituted with cilantro leaves)
1 teaspoon fennel seeds, lightly toasted, optional
1 to 2 teaspoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices.
Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.)

next time i want to try this combination but add some baby spinach leaves & use a curry vinaigrette to dress it up...