Rub the blood oranges and fennel bulbs with olive oil and season.
Place it on a Bull Grill that's been preheated to medium-high heat. Grill each side for about 2-3 minutes or until you have nice grill marks. Be sure not to overcook as it will burn easily.
Remove from the heat and allow to cool. Remove the rind from the orange and chop the fennel.
Build your salad with fresh greens, blood orange, and fennel. Season to taste with salt, pepper, and olive oil or with your favorite dressing.