Fennel and orange salad

Method

1. Slice the fennel bulb in half, then thinly slice each half into strips and put in a large salad bowl. Peel and segment 3 of the oranges (see tip) and add to the bowl. Roughly tear the radicchio into the bowl.
2. In a small frying pan, toast the pine nuts for 2-3 minutes until very lightly golden over a low-medium heat, tossing often – keep an eye on them as they burn very easily. Remove from the pan and set aside.
3. Halve the remaining orange and mix the finely grated zest of one half and its juice with the lemon juice and zest, chopped dill and mustard. Slowly add the oil to make a dressing, whisking all the time. Taste the dressing – if you would like a more orangey flavour, add the juice from the other half of the reserved orange. Otherwise, segment the other half and add it to the salad. Mix the fennel, radicchio, pine nuts and dressing together and serve straightaway.