Radicchio and Fennel Salad with Orange Balsamic Vinaigrette

Salad

• 3 oz fennel bulb, trimmed, cut into pieces that fit into feeder tube (reserve fronds to garnish)
• 2 oz red onion, cut into wedges (see Tip)
• 1 radicchio, cut into wedges
• ice cold water
• 2 oranges whole, peel and white pith removed

Orange Balsamic Vinaigrette

• 7 oz vegetable oil
• 3 oz orange juice
• 1 oz balsamic vinegar
• 1 oz honey
• ¼ tsp salt, to taste
• 1 pinch ground black pepper
• 8 oz feta cheese, crumbled
• ½ avocado, sliced