1. Prep your ingredients: Remove the ribs of the fennel, reserving the fronds. Thinly slice the bulb and place in a bowl. Start to supreme the oranges by cutting off the top and bottom parts, and slicing off the rind and pith so that all you are left with is the juicy orange center. Now, cut between the membranes, releasing just the orange segments on top of the sliced fennel. Squeeze the extra juice from the oranges into a small bowl.
2. Whisk together the orange juice, vinegar, olive oil, and vegetable oil, and season with salt and pepper to taste.
3. Toss together the sliced fennel, orange segments, and a couple hearty spoonfuls of the vinaigrette. Taste and add more dressing accordingly.
4. Plate the salad and top some torn fennel fronds and a sprinkle of chopped pistachios.
Tips + Tricks
**If you want to make this recipe easier, you can prep everything in advance, but do not combine the fennel and oranges until right before service as the acid of the oranges can compromise the crunchy texture of the fennel.
**This dish is best served cold. When you finish a each step, place the ingredients in the refrigerator to keep cool.