Remove the root from the radicchio, cut it into thin slices, wash and spin it. Wash and spin the rocket. Peel the 2 oranges and cut them into pieces of about 2 cm. Chop the rainbow trout, removing any remaining bones, and cut it into strips 3-4 cm long.
Remove the rind from the Fontina and cut it into sticks. Combine the radicchio, rocket, rainbow trout, Fontina and orange in a salad bowl.
Squeeze the juice of half an orange and emulsify it with 40 mL of extra virgin olive oil, 4 tablespoons of balsamic vinegar, salt and pepper. Dress the salad with the orange citronette and serve.
If you want to add a crunchy note, sprinkle the salad with a generous spoonful of pumpkin seeds.