Take 20 g raisins and leave to soak in 1 orange (juiced) for at least 10 minutes.
Peel 1 orange and cut into supremes. Set aside.
Wash and prepare 2 large fennels by cutting away the stems and tougher exterior, then thinly slice the cores.
Transfer the fennel into a bowl of water with a dash of vinegar to preserve its colour.
Toast 50 g pine nuts on a skillet and set them aside to cool.
In the meantime, take the raisins out of the orange juice and set aside.
To make the dressing, pour the leftover orange juice into a tall container, add 40 g olive oil, 3 g apple vinegar, and fine sea salt and blend together with an immersion blender.
Transfer fennel, orange supremes, pine nuts, raisins, and 8 g pumpkin seeds into a serving bowl. Drizzle with dressing and give everything a good turn. Garnish with a few sprigs of fennel.