Toast pine nuts (or sunflower seeds) - in a small non-stick pan, over low heat, cook seeds in a single layer stiring often until beginning to brown and smelling 'toasty'. Take care to stir, adjust heat as needed and remove from heat when just browning so as not to burn. Set aside to cool.
Cut fennel bulb in half. Remove tough core. Place cut side down and slice thinly or slice with mandolin. Slice onion thinly or with mandolin.
With fine grate of cheese grater or a zester - zest lemon and orange.
Squeeze juice from lemon and orange - use just 2Tbsp of orange juice.
Option - reserve some orange segments and cut into small chunks; set aside.
Mix all ingredients except greens and pine nuts in medium bowel. Can be made ahead and refrigerated for up to 3 days.
Divide greens between 6 plates. Top with portion of slaw and 1/2 tbsp pine nuts. Option - garnish with a few chunks of reserved orange segments.
A mandolin helps quickly and evenly slice ingredients. The blade is adjustable to thin or thick slices. If you value your finger tips - use the guard!