Fennel Blood Orange Salad with Feta

In a bowl combine the whole grain mustard, lemon juice and add salt and pepper. Whisking, drizzle the olive oil into the bowl and continue whisking well. Adjust the seasoning with salt and pepper if needed.

Slice off the top and bottom of the blood oranges and place on a cutting board. Slice along the shape of the orange from top to bottom cutting the orange peel away. Remove any white parts that have been left on the orange. Then cut the orange into thin round slices and set aside.
Remove the green fronds from the fennel and set aside. Cut the fennel in half and using a mandoline slice into thin slices. Place in a bowl with ice cold water to keep crisp.
Peel, cut in half and slice the red onion on the mandoline. Place in a bowl with ice cold water.
Slice the red radish on the mandoline and soak in ice cold water.
Pick the parsley and cut or crumble the feta.
Strain all the vegetables and squeeze out any remaining water. Place the fennel, onion and radish in a bowl and pour the dressing on top. Toss well and season with salt and pepper.
Now add the olives, parsley, fennel fronds and oranges and toss lightly.
Serve the salad in a bowl to share or plate up individually. Decorate with the feta cheese.