Ingredients
1 fennel bulb 
2 large oranges 
1 small red onion , thinly sliced 
2 bag of rocket 
1 tsp cider vinegar 
1 tbsp flavourless oil 
1 tbsp wholegrain mustard 
Salt and pepper 

Equipment needed 
Ideally a mandolin or alternative a very sharp knife 

Method
Very thinly slice your onion and put into a large non-metallic bowl with the cider vinegar.  Stir so the onions all get coated.  This takes the raw sharpness out of the onion so you get all of the flavour without the unpleasant onion breath. 

Over the onions peel the orange.  Very carefully holding the orange over the bowl you need to segment it.  What this means is you need to cut each piece of orange out leaving behind the skin.  To do this, on each little segment or triangle, cut down the side of the skin both sides of the segment and then it should pop out.  Put the orange pieces into the bowl with the onion.  When you have finished segmenting the orange, give the skin a big squeeze over your bowl and discard the skin and pith. 

Slice the fennel into very thin slices and put into your bowl. 

Very carefully drain the orange/cider vinegar from the onions into a little cup or jug.  This might feel awkward but mellowing the onions is worth this fiddle.  Add the mustard to the orange vinegar and thoroughly whisk.  While whisking slowly add the oil. 

Put the rocket into the onion bowl and carefully toss together.  Dress your salad with your dressing and serve immediately. 

- Based on this recipe