Step 1

Using a mandolin or a sharp knife, shred the fennel into thin slices.

Step 2

Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.

Step 3

Tip the onion into a bowl with the fennel, orange segments and rocket leaves.

Step 4

To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.