For the Vinaigrette - In a blender or food processor, combine the cranberries, orange juice, shallot, vinegar, honey, and lime juice; puree. With the motor running, slowly add the oil to the desired consistency.
Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids.
Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days.
For the Salad - Arrange the oranges, fennel and onion attractively on a plate.
Scatter the olives around and drizzle with 3-4 tablespoons of the vinaigrette.
Garnish with the fennel sprigs (the top leafy part of the bulb).