Bittersweet Fennel and Orange Salad

Ingredients

• • 1 Cara Cara orange or another variety
  • ¼ cup (60 ml) olive oil
  • 4 tsp (20 ml) white wine vinegar
  • 1 tbsp (15 ml) honey
  • 1 fennel bulb with stalks, thinly sliced on a mandoline
  • 1 small radicchio, cored, cut into slices ½ inch (1 cm) thick
  • 1 cup (30 g) flat-leaf parsley leaves
  • 2 tbsp tarragon leaves, finely chopped
  • 2 tbsp fennel fronds, finely chopped