1 Tbsp. Tarragon, pickled fresh, whole leaf no stems
1 Tbsp. Chives, battonette cut
1 Tbsp. Parsley, whole leaf, stems discarded
3 ea. Fennel Fronds, for garnish
To make the roasted orange vinaigrette, halve and roast 1 whole orange until the edges begin to burn, about 400°F (200°C) in a convection oven. Once cooled, squeeze the juice into a deli cup or pan. Squeeze some fresh orange juice into the roasted orange juice. Add the dijon, brunoise shallots, and then slowly start to drizzle in the olive oil and blended oil, buzzing with a stick blender to emulsify or you can do this in the vita prep or blender. Check for seasoning and season with salt and pepper accordingly.
To assemble the salad, 1/4 the fennel and remove the large majority of the core, shaving as thin as possible on a mandoline.
Add the shaved fennel to a mixing bowl, and mix with the kalamata olives, the orange supremes, the roasted orange vinaigrette, the parsley, tarragon and chives and then taste and season with salt and pepper as needed.
Garnish with the fennel fronds and another drizzle of olive oil and serve.