Start with the vinaigrette: juice the Lemon (1/2), Valencia Orange (1/2) and Lime (1) through a fine mesh strainer into a bowl.
Add Chili Powder (1/2 teaspoon) and Honey (1 teaspoon), then stream with Olive Oil (1/2 cup) whisking constantly, until emulsified. Add Salt (to taste) and taste to check seasoning.
Slice the skin off the Blood Orange (2), removing the white pith. Then slice the oranges into discs.
Tear the Manchego Cheese (4 ounce) in pieces, then thinly slice the Radicchio (1 head). Shave the pieces of Fennel Bulb (1/2) and chop the Kalamata Olives (to taste).
Assemble the salad: toss the radicchio, fennel, Wild Baby Arugula (1 package), and dressing together, top with the oranges, manchego, and olives, and give it a final toss.