Wash the oranges well. Zest one orange. Mix all dressing ingredients together, season with salt and pepper.

Peel the other oranges. Cut into 5 mm thick slices.

Roast the pine nuts in a pan without oil until fragrant.

Using a mandoline slicer, finely slice the fennel. Season with salt and vinegar.

Extract the pomegranate seeds from the fruit.

Arrange nicely on a plate, drizzle salad dressing over the vegetables.