To slice the fennel, cut off the top and bottom of the bulb. (Save the stems and fronds). Cut it into quarters by halving the bulb lengthwise and then slicing those halves again. You will end up with 4 sections. Then thinly slice them crosswise.

To cut the oranges, slice off the tops and bottoms. Cut off the peel and pith following the curve of the fruit. Slice between the membranes to cut out the individual segments. Hold the oranges over a small bowl to catch their juices as you do this.

To make the vinaigrette, whisk the garlic, mustard, vinegar, olive oil, salt and pepper into the orange juice.

Combine the fennel, oranges, olives, arugula, pistachios, Parmesan, onions and parsley in a large bowl.

Drizzle the vinaigrette into the salad, tossing to combine.

Top the finished salad with fennel fronds.