Start by trimming the stalks off the fennel bulb and removing any tough outer leaves. Slice the fennel into thin 1/8-inch pieces and reserve the delicate fronds for garnish.

To enhance the fresh crunch, soak the sliced fennel in cold water mixed with a splash of lemon juice for about 10 minutes.

Remove the core from half a radicchio and slice or shred it thinly for bite-sized pieces.

Peel the orange and pink grapefruit, cutting away the pith. Segment the citrus or slice them thinly, ensuring no seeds.

On a serving platter, arrange the slices of radicchio, fennel, and citrus segments.

In a jar, combine olive oil, champagne vinegar, lemon juice, honey Dijon mustard, and reserved fennel fronds. Blend until smooth and creamy.

Drizzle the vinaigrette over the salad and toss gently to ensure everything is coated. Garnish with extra fennel fronds and cracked black pepper.