Method

• 1.
  Tear radicchio leaves and soak in a large basin of iced water for 10 minutes, then drain and lay out on a clean tea towel to dry.
• 2.
  Segment citrus over a bowl to catch the juice. Set segments aside, and squeeze the remaining fruit membrane over the bowl to get the maximum juice.
• 3.
  Measure out 2 tbs juice in a large bowl. Add oil and mustard. Season and stir to combine. Add radicchio leaves, fennel slices and citrus segments. Gently toss to coat.
• 4.
  Serve scattered with calendula petals and fennel sprouts, if using.