Crab Salad with Fennel and Orange Vinaigrette - Tom Aikens

Ingredients

• 2 bulbs of fennel, sliced very thinly on a mandolin and place into iced water
• 2 oranges, peeled and segmented
• Zest of 1 orange, microplaned
• 2 of each red and yellow chicory, cut into leaves, then roughly length ways
• 300g Dorset crab meat, picked over to remove the bones
• 1 tbsp chopped coriander
• 300ml fresh orange juice
• 30g sugar
• 100ml sunflower oil
• 100ml olive oil
• 30ml white wine vinegar
• 100ml water to add if too thick
• 1 level tbsp grain mustard
• 1 tsp honey
• 1 tbsp water