Arrange the butter lettuce onto a large serving platter.
Scatter over the shaved fennel and red onion.
Layer over the orange segments, mixing the navel and cara cara oranges for colour and sweetness variation.
Finish with generous parmesan shards.
In a small bowl or jar, whisk together the freshly squeezed orange juice, olive oil, red wine vinegar, salt and pepper until emulsified.
Drizzle the vinaigrette over the salad just before serving and finish with extra cracked black pepper if desired.
