Prep the lettuce cups: Gently separate the lettuce leaves, keeping the cup-like ones intact. Rinse, pat dry, and chill in the fridge so they’re crisp when you’re ready to fill.

Trim the fennel: Cut off the fronds and set a few aside for garnish. Slice off the base and any rough outer layer. Halve the bulb and remove the core if it’s tough.

Thinly slice the fennel: Use a sharp knife or mandoline for very thin slices. Aim for delicate shavings for the best texture.

Slice the onion: Thinly slice red onion or shallots. If the onion is strong, soak the slices in cold water for 10 minutes, then drain. This keeps the flavor gentle.

Segment the oranges: Cut off the top and bottom, stand the orange upright, and slice off the peel and pith. Over a bowl, cut out segments between the membranes to catch the juice. Squeeze the remaining membrane to save extra juice for the dressing.

Make the dressing: In a small jar, whisk together 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1–2 teaspoons honey, a pinch of salt, and black pepper. Add 1–2 tablespoons of the reserved orange juice for brightness. Taste and adjust—dressings should be punchy.

Toss the salad base: In a bowl, combine the fennel, onion, orange segments, and a few torn mint leaves. Drizzle with dressing and toss gently so the oranges don’t break apart.

Assemble the cups: Spoon the salad into chilled lettuce leaves. Don’t overfill—two to three tablespoons per cup is ideal for neat bites.

Finish and garnish: Top with chopped fennel fronds. Add chopped pistachios or almonds for crunch if you like. A pinch of crushed red pepper adds a gentle kick.

Serve right away: These are best fresh. If you need to wait, chill the components separately and assemble at the last minute.