• 1 small fennel bulb, core removed shaved thin, about 1 cup
• 2 tablespoons fennel fronds, chopped
• 1 bunch upland cress or arugula
• 1 cara cara orange, peeled and segmented
• 2 radishes, sliced paper thin
• 2 tablespoons toasted pistachios, crushed
• 1 ripe avocado, cut in half and peel removed
• Kosher salt and freshly cracked black pepper to taste

For the Vinaigrette

• 1 lemon, juiced
• 1 ½ tablespoons red wine vinegar
• ½ teaspoon dijon mustard
• 3 tablespoons olive oil
• 1 tablespoons chopped shallot
• 1 garlic clove, minced
• pinch of ground coriander
• kosher salt and freshly cracked black pepper to taste