Start by making a layer of radicchio leaves on each plate. Then add endive leaves.

Then add a layer of thinly sliced fennel and sweet onion.

Set aside ¼ teaspoon of orange zest. Then remove peel from oranges.

Use a sharp knife (a small, sharp paring knife is easiest) to shave off the white membrane from the outside of the orange.

Hold the orange in the palm of your hand. Use your knife to cut between the membrane of each segment, just to the center of the orange. Pop out each orange segment into a bowl, letting the juice collect in the bowl as well. Squeeze the leftover orange (without the segments) to release any remaining juice.

Add orange segments to the top of the salads, leaving the juice in the bowl.

Sprinkle thinly sliced radishes and marconas almonds on top of oranges.

Slice avocado and add to the top of each salad.

Garnish with dill and fennel fronds.

In a bowl, whisk together olive oil, white wine vinegar, orange zest, 2 tablespoons fresh orange juice from segmented oranges, and salt and pepper to taste.

Drizzle vinaigrette evenly over each salad. If salads seem dry, add a bit more orange juice and/or vinegar. Enjoy!