Step 1

Zest one of the oranges over a small-medium bowl. Remove the peel from all three oranges, then segment the oranges or chop into small pieces Sprinkle the oranges with a pinch of salt and pepper; set aside.

Step 2

Prep the Spiced Vinaigrette: To the orange zest, add the lemon zest, garlic, and Aleppo pepper; set aside.

Step 3

Lightly crush the coriander seeds by either blitzing once or twice in a spice grinder; using a mortar and pestle; or crushing with the back of a sturdy mug. Add to a small bowl with the cumin seeds and fennel seeds.

Step 4

Make the Spiced Vinaigrette: Heat the olive oil in your smallest saucepan over medium heat for 2 minutes. Add the crushed coriander, cumin, and fennel. Allow to sizzle and swirl the pan frequently to prevent burning. Cook for about 2 minutes, or until spices are a few shades darker and very aromatic. Pour the infused oil over the garlic mixture and allow to sizzle. Stir, then let sit for 1 minute.

Step 5

To the infused oil, add 2 tablespoons (30 mL) lemon juice, the maple syrup, and Dijon mustard. Whisk well to emulsify. Season with salt and pepper to taste.

Step 6

Prep the fennel: Pick off the wispy fronds and set aside for the garnish. Cut off the stalks from the fennel and discardWith the bulbs, shave the first layer off with a vegetable peeler. Slice each bulb in half lengthwise. Using a mandoline or a sharp knife, slice the bulbs crosswise thinly very thinly, discarding the tough core.

Step 7

Assemble: Add the fennel to a large salad bowl and sprinkle with a pinch of salt and pepper and toss with your hands. Add the orange slices to the fennel. Pour on the Spiced Vinaigrette and toss gently to coat (see Note 2). Use your hands to tear the mint and fennel fronds into the salad (or roughly chop them and add). Add the pistachios and toss gently.Season with a pinch of salt and pepper, as needed. For richness, drizzle with a bit of extra virgin olive oil before serving. Serve immediately.