Grape, toasted almond and shaved fennel salad with vanilla grape vinaigrette

Puree about 8 oz green grapes until smooth and the skins are broken, then strain through a sieve to remove the skins; measure at least 1 cup of pulp.

Take three quarters of the pulp and reduce over medium heat with a split vanilla bean, bringing it to a simmer and cooking it down by about three quarters, to about 3 or 4 tablespoons.

Remove the fennel fronds and keep some; core the fennel and shave it as thin as possible with a sharp knife, a peeler or a Japanese mandolin; hold in chilled water.

Put the reduced grape base in a bowl and scrape in the vanilla seeds; let it cool a little.

Add 2 tablespoons white balsamic vinegar, the honey and fresh lime juice; whisk in half a cup of olive oil slowly at first, then a little quicker, to emulsify.

Season with a pinch of kosher salt, taste, and add about a tablespoon of the reserved fresh grape puree to balance.

Cut the peel off the oranges with a paring knife in a rounding motion, removing all white pith, then cut out the segments without membrane.

Toast the almonds in a 325 degree oven for about 15 to 20 minutes until cooked through the centre.

Toss the shaved fennel, toasted almonds, halved green and red grapes and some fennel fronds with enough dressing to coat.

Drizzle a little dressing on a wide white plate, add the salad and garnish with orange supremes and minced chives.