Orange, Olive, And Fennel Salad

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1 clove garlic, halved

1/3 cup extra-virgin olive oil

1/3 cup fresh orange juice

Salt and freshly ground black pepper to taste

Leaves from 2 bunches arugula

4 navel oranges, peel and pith removed, sliced crosswise

1 large bulb fennel, halved and thinly sliced

½ cup pitted oil-curred black olives

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