Grate the orange zest in the beaker and squeeze one orange. Mix the orange juice with the Dijon mustard, grated orange zest and 50 ml of olive oil, using the bamix® with the whisk. Season with salt and pepper.

Cut the fennel into slices about 1 cm thick, mix with the remaining olive oil, salt and pepper. Grill the fennel for 4 minutes on each side. Grate the barbecued fennel slices. Peel the remaining oranges and removed the orange segments. Mix the barbecued fennel with the orange segments, almond slivers, chopped mint and dressing.