Goat’s Cheese with Sweet and Sour Salad

• 1 radicchio
• 4 or 5 blood oranges
• 1 or 2 fennel bulbs, depending on size, trimmed and sliced, or cut into wedges

Separate the radicchio leaves, and arrange on a large platter or individual plates. Slice the blood oranges, and peel the middle slices. Squeeze the end slices into a small jug. Arrange the orange on the radicchio, and then top with the fennel and onion, and finally the goat’s cheese, sliced into rounds. Mix the orange juice with the mustard, olive oil and seasoning, and pour over the salad.