Directions

Make the vinaigrette. In a small bowl whisk together the mustard, vinegar and maple syrup. Slowly stream in the olive oil, whisking constantly, until emulsified.

Kale. Strip the leaves off the stems, chop into bitesize pieces, wash and dry. Drizzle over one or two tablespoons of dressing, massage in using clean hands and leave to sit while you prep the rest.

Trim the fennel and shave on a mandolin or slice finely with a knife. Add to the dressed kale.

Using a sharp knife, slice off the orange and grapefruit peel, slice into rounds and then slice those rounds into quarters.

Arrange fennel, kale and citrus on a plate, scatter with mint before serving.