Strawberry, Fennel, And Orange Salad

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2 navel oranges

8 ounces strawberries (about 16), hulled and quartered or halved

1 fennel bulb, thinly sliced lengthwise, some fronds reserved for garnish

1 1/2 teaspoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon coarse salt

Coarsely ground black pepper

8 Boston or Bibb lettuce leaves

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