1. Peel and cut the oranges: Using a small serrated or paring knife, cut a slice of peel off of the top and bottom of the orange to allow it to sit flat on the cutting surface. Cutting from the top to the bottom of the orange, cut away the peel following the curve of the fruit. Try to remove only the peel and white pith, leaving as much of the flesh of the orange intact. Cut away any remaining pieces of pith. Cut the orange in half and remove any pith from the center.  Cut the orange halves into small bite-sized segments. Place segments in a bowl. Repeat for each orange. 

2. Trim away the core of the fennel bulb. Very thinly slice the fennel and onion crosswise. Cut the fennel and onion slices into half again so you have bite-sized segments. Add the fennel and onion to the bowl.  

3. Add in the capers, mint leaves, peppercorns, oregano, salt, and a few grinds of fresh black pepper. Drizzle the olive oil over the salad. Toss gently to combine. Taste and adjust salt and pepper if needed. 

4. Top with the anchovies (if using). Sprinkle with a few additional pink peppercorns, more dried oregano, and a few grinds of black pepper. Serve.