Cut your orange in two, then squeeze out the juice.
Mix ¼ cup of extra-virgin olive oil with 2 tablespoons of apple cider vinegar, 1 tablespoon of agave syrup, 1 teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Mix it well with the freshly squeezed orange juice and set it aside to dress the salad before serving.
Cut radicchio heads in half lengthwise, then quarter lengthwise again (this makes it easier to remove the core segments). De-core and break up into separate leaves.
Cut fennel bulb in half lengthwise, then into quarters lengthwise. Remove the core and dice.
Arrange your salad whichever way you’d like, then cover and store in the fridge – don’t add the dressing until you are ready to serve.