Shaved fennel and cut oranges meet crisp arugula, romaine, and radicchio under a dressing whisked to a smooth emulsion with orange juice, maple syrup, shallot, and Dijon, plus pistachio-coated cashew medallions.
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Toss arugula, romaine, and radicchio in bowl and refrigerate until ready to serve.
In separate bowl, combine shaved fennel and cut citrus to prevent oxidation.
Add zest, orange juice, salt, maple syrup, minced shallot and Dijon into medium bowl. Whisk to combine. Slowly pour in oil while whisking constantly to emulsify dressing.
Preheat oven to 300°F. Line tray with Silpat. Toss pistachios with maple syrup, paprika, and cayenne. Spread mixture onto tray and for 10 to 15 minutes , or until syrup crystalizes, stirring once. Cool slightly, and chop pistachios into small pieces.
Combine soaked cashews, lemon juice, miso, salt, melted coconut oil, and water in food processor. Process for 1 minute , or until smooth, scraping down sides occasionally. Add pectin powder and pulse until combined. Stream in calcium water while engine is running. Transfer mixture to bowl and refrigerate for 10 to 20 minutes , or until slightly firm. Scoop into medallions using retractable ice cream scoop. Roll sides in crushed pistachios.
Toss greens with citrus dressing. Top with orange rounds and fennel. Garnish with nut 'cheese' medallions and fennel fronds.
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