Citrus, Fennel & Avocado Salad

Method

1. To roast the fennel, spread the wedges onto a lined baking tray with space between each. Drizzle with olive oil, and season with salt and pepper. Roast at 200C for 25-35 mins, until the wedges are tender and caramelized.
2. To make the dressing, whisk together the olive oil, lemon juice, garlic, and Dijon mustard in a small bowl.
3. In a medium bowl, toss the sliced fennel with a generous drizzle of the dressing. Set aside for 15 mins or until the fennel has softened softly.
4. On a platter, put half of the sliced fennel, all the roasted fennel, radicchio leaves, and half of the citrus segments. Drizzle with some of the dressing and season with salt and pepper.
5. Top with the remaining sliced fennel and citrus segments, then add the avocado, pine nuts, parmesan, and mint.
6. Drizzle with the remaining dressing, and season with salt and pepper, then serve.