Clean, wash and spin dry the lamb`s lettuce. Halve the fennel, cut out the stalk in a wedge shape and slice it into thin slices, finely chop the green fennel.
Halve the chicory, cut out the stalk, wash the leaves and cut into strips 1-2 cm wide. Fillet the grapefruit and orange.
For the vinaigrette, rub 2 tablespoons each of the peel from the orange and lemon, then squeeze the fruit. Mix 5 tablespoons of orange juice and 1 tablespoon of lemon juice with the grated zest and the remaining ingredients to make a vinaigrette, season with salt and pepper. Mix carefully with the salad.