Method

• 1.
  For the orange puree, place sugar and 1.5L (6 cups) water in a saucepan over medium-high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil and add orange. Cover surface with baking paper and top with a plate, weighed down with a can, to keep orange submerged. Reduce heat to low and simmer gently, adding water if necessary to ensure orange remains covered, for 2 hours or until orange is very tender.
• 2.
  Using a slotted spoon, transfer orange to a blender and whiz until very smooth (add 1 tbs cooking liquid if necessary). Season with salt and set aside to cool.
• 3.
  Meanwhile, for the dressing, whisk all ingredients and 1/2 tsp salt in a bowl. Add fennel and witlof. Toss to combine.
• 4.
  To serve, spread orange puree over a serving platter. Drain salad, reserving a little dressing. Top puree with drained salad and spoon over reserved dressing. Drizzle with oil and sprinkle with pepper.