Step 1

Whisk together the orange juice, lemon juice, olive oil, a nd tarragon; season with salt and freshly ground pepper

Step 2

Place one cup of romaine leaves on each plate and divide the orange, fennel, onion, between the four plates. Sprinkle with the almonds and splash each serving with the vinaigrette and serve immediately. You can make up the salad ahead of time and then dress the salad just before serving.