Chicory, Blood Orange, Cumber & Fennel Salad with a Caper & Dill Dressing

Wash and remove the leaves from the baby gem & chicory lettuce heads and lay them on a shallow salad platter. Then scatter the cucumber, fennel and oranges across the top.Meanwhile, make the caper & dill dressing by adding all dressing ingredients into a jar, put on the lid and shake well (this will make a full jar so you can keep this in the fridge for up to a week, to add to other dishes).Drizzle your desired amount of dressing over the salad and top off with some fresh dill sprigs.