AT A GLANCE
1 large fennel bulb, halved, core removed
2 heads of radicchio, leaves separated and coarsely torn
3 oranges, peeled, segmented, 30ml juice reserved
100 ml olive oil
30 ml honey vinegar (see note)
||Cut fennel lengthways into thin wedges and combine in a bowl with radicchio and orange segments. Add oil, vinegar and orange juice, mix to combine, season to taste and serve with lamb shoulder.
Danny prefers to use De Nigris Honey Vinegar, available from select delicatessens and Simon Johnson