Blood Orange, Fennel & Radicchio Salad

Lightly adapted from Cooking Light
Serves 2

4 medium pixie tangerines
2 medium blood oranges
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple cider vinegar
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 large head radicchio
1 small fennel bulb, fronds reserved and torn

For the dressing:
Slice 2 medium tangerines in half and squeeze the juice to equal about 2 tablespoons. Whisk together tangerine juice, olive oil, vinegar, honey salt and pepper. Reserve.

For the salad:

Peel 2 tangerines and blood oranges, removing as much of the white pith as possible. Slice crosswise into thin slices using a serrated knife.

Cut the radicchio in half lengthwise. Gently remove core and separate the leaves.
Slice the fennel in half lengthwise and slice thin on a handheld mandoline. Reserve the fennel fronds for garnish.

Arrange the radicchio leaves on a two plates. Top with tangerine and blood orange slices. Drizzle on dressing and sprinkle with torn fennel fronds.