Insalata Invernale di Arancia, Avocado e Finocchio

Cut off both ends of oranges. Still using your knife, peel both oranges completely, being sure to remove bitter white pith underneath peel. Cut oranges into discs approximately 3mm wide and tall.

Cut avocados in half horizontally, and with a small twisting motion, separate into two halves. Use a spoon to remove the peel, keeping each half in one piece.

Trim any large fronds from both fennel bulbs.  Cut fennel in half, wash under cold running water, and slice into very thin slices either with a very sharp knife or mandoline if you have one handy.

Dice avocados into small cubes, about 1/2cm wide, and place into medium bowl. Dress avocados with olive oil, salt, and a generous dash of lemon juice.

On your individual serving plates, place round pasta cutter or biscuit cutter (you'll use this to create the round shape of your orange/avocado/fennel tower). Inside the cutter, place 3 orange slices, dress with olive oil and salt.

On top of orange slices, create a second layer with seasoned avocado, add a dusting of black pepper. On top of avocado layer, add fennel slices, and dust with oregano, salt and olive oil.

Remove the cutter from your tower gently, dress vegetables with one final drizzle of olive oil, serve.