Blood Orange & Fennel Salad with Currants & Agro Dolce Dressing

Remove the white pith from the oranges using a small sharp knife. Working over a bowl to catch the juice, cut between each membrane to remove the segments. Squeeze out the remaining juice from the core and reserve for the dressing.

To make the dressing, heat a splash of oil in a small saucepan over low heat. Add the onion and gently cook until golden brown. Add the sugar, red-wine vinegar, and balsamic vinegar and continue cooking until the sugar is dissolved and the liquid has reduced by a third.

Remove from the heat and set aside to cool. Once cooled, strain out the onions, whisk in the reserved orange juice and the olive oil and season to taste.

Give all of the salad leaves — red witlof, radicchio, chicory, fennel, and dill — a good wash and allow to dry in a colander.

Gently fold the red witlof, radicchio, chicory, fennel, dill, blood orange segments, and drained currants together with the dressing in a large salad bowl. Season with salt and freshly ground black pepper.