For the Salad

Trim the stalks and fronds off of the fennel bulb and set aside.

Slice the bulb into 1/8-inch strips. In a large bowl, toss with the shredded radicchio.

To cut the citrus into supreme:

1. Slice off both ends of the fruit.

2. Stand fruit on a flat end.

3. Cut as close to the flesh as possible following the contour of the fruit to cut off the peel and pith.

4. Hold the fruit in your hand, and using a paring knife, cut from the inside of the membranes towards the core, slicing out the fleshy pulp. The pulp is what is called the "supreme."

5. Continue rotating the fruit and cutting out the supremes, until all the supremes are separated from the membranes.

Add the supremes to the bowl of fennel.

For the Vinaigrette

Place the olive oil, vinegar, lemon juice, mustard, honey, fennel fronds, and salt in a blender. Blend until smooth and creamy. There will be very small specks of the fronds visible.

Drizzle dressing over the salad and gently toss to evenly distribute dressing.
Serve.