Preheat oven to 425 degrees F. Set out 2 rimmed baking sheets – I use a half sheet pan and a quarter sheet pan since both fit nicely on a single rack in my oven.

Halve two satsumas and slice into 1/4-inch thick half moons.

Toss sliced fennel with 1 tablespoon olive oil, and a generous pinch each sea salt and pepper. Spread on the largest baking sheet. Next, toss satsuma slices and red onion with 1 tablespoon olive oil, and a generous pinch each sea salt and pepper. Spread out on second baking sheet.

Roast for 15 minutes, carefully flip everything, and then roast for 7 - 10 minutes more or until fennel is tender with crisp edges and the edges of the satsumas are golden brown. During the last few minutes, keep a watchful eye and pull any vegetable or citrus that's about to burn.

Meanwhile, slice top and bottom from two of the remaining satsumas; use vertical strokes to cut off peel. Slice peeled oranges into thick rounds.

To make vinaigrette, squeeze any juice you can from discarded satsuma peels and squeeze enough juice from the remaining orange to make 1 tablespoon. Whisk juice together with sherry vinegar and a pinch of sea salt and then slowly whisk in 2 tablespoons olive oil.

Toss roasted vegetables with a drizzle of dressing, and then add fresh fruit and another drizzle dressing. Finish with a pinch of sea salt, a few twists of white pepper, and a few fennel fronds. Serve immediately.