Fennel and Greens Salad

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Orange Vinaigrette:

1/4 cup fresh orange juice (1 orange)

3 tablespoons white wine vinegar 

1 tablespoon honey 

1 tablespoon minced red onion or shallot 

1/4 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Salad:

2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)

1 cup thinly sliced breakfast radishes

2 oranges, cut into supremes

1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula 

1/2 cup roughly chopped roasted, salted pistachios 

1/4 cup roughly chopped pitted Castelvetrano olives 

Kosher salt and freshly ground black pepper