Prepare fennel bulbs by cutting off the green stalks and reserving the fronds. Slice a thin piece off the root end and discard any tough outer layers. Use a mandoline slicer to shave the fennel as thinly as possible.

Place the shaved fennel in a bowl of ice water for about ten minutes to make it extra crisp and curly.

While the fennel soaks, prepare the citrus fruits by cutting off the top and bottom of each fruit. Peel and slice the oranges into rounds and segment the grapefruit over a bowl to catch the juices.

Drain the fennel and pat it dry thoroughly with a clean kitchen towel.

In a large platter or shallow bowl, arrange the dried fennel slices as the base. Scatter the citrus rounds and segments over the top.

Drizzle the extra virgin olive oil and lemon juice evenly over the salad. Sprinkle fresh mint leaves and reserved fennel fronds over the dish.

Finish with a generous pinch of flaky sea salt and a few cracks of black pepper. Let the salad sit for about five minutes before serving.

Toss gently right before serving to ensure every piece is coated in the dressing.