Green grape, fennel and orange salad with pickled kumquats and lemon vinaigrette

Combine white balsamic vinegar, sugar and salt for the pickling liquid and bring to a boil.

Slice the kumquats very thinly and pick out any seeds with tweezers or a toothpick.

Cut the top and bottom off the orange, cut away all the rind and white pith, then cut between the membranes to release the segments.

Turn off the boiling pickling liquid and pour it over the kumquats in a bowl, so they do not overcook. Let come to room temperature, then chill; keep them in the liquid.

Toast fennel seed in a dry pan and grind it in a mortar and pestle or a spice grinder; add to a bowl with lemon zest, lemon juice, salt and pepper, and whisk in extra virgin olive oil.

Combine the shaved fennel, radishes, green grapes, herbs, fennel fronds and most of the orange segments, not too far ahead or the fennel may discolor and wilt.

Season with salt and pepper and toss gently before adding the vinaigrette, so the seasoning is evenly mixed.

Dress with most of the vinaigrette; garnish with the pickled kumquats, extra orange segments and crushed pistachios, and drizzle the remaining dressing around the plate.