- Using a mandoline, thinly slice the fennel bulb. Reserve the fronds. Slice the carrot and radishes into very thin rounds.
- Plunge the sliced fennel, carrot and radishes into a bowl of ice water. Add 2 tbsp (30 ml) of the vinegar. Let soak for 10 minutes or until crisp and starting to curl. Drain and pat dry with paper towel.
- In a bowl, combine the oil and remaining vinegar. Season with salt and pepper.
- Slice the oranges into rounds and arrange on plates. Top with the crisp vegetables and garnish with fennel fronds. Drizzle with the dressing and serve.