Place the castelfranco in a serving bowl.
Add the radicchio to the serving bowl. Add the fennel.
Cut both ends off the orange and grapefruit.
Using a sharp knife stand the citrus on one of the flat ends and slice the skin away from the flesh removing any white pith. Cut between the membranes to segment the orange. Put aside the membrane, you will use this for the dressing.
Add the segment of orange and grapefruit to the serving bowl.

In a separate bowl squeeze all the juice from the leftover citrus membrane, add 1 tablespoon white wine vinegar, 3 tablespoons olive oil and a nice pinch of Aleppo pepper and Maldon salt. Whisk with a fork and add to the salad. Toss everything together. Top with mint and a little more Aleppo pepper and enjoy.